Crayfish Caesar Salad

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Ingredients:

2-3 freshly cooked crayfish tails or 1-1.2kg prawn tails

2 large heads romaine or cos lettuce, leaves washed and dried

3 big handfuls (100g) Oven Baked Croutons or bought bagel crisps

50g shaved parmesan

 

If you’re using crayfish tails, remove the cooked flesh from the shells and cut it into chunks. If you’re using prawn tails, boil them in salted water, then peel and devein them.

When you’re ready to serve the salad, slice the lettuce leaves into 3-4cm wide slices. Cut or break the croutons or bagel crisps into pieces and place in a large serving bowl with lettuce, parmesan and crayfish or prawns. Add Creamy Seafood Dressing and toss to combine. Serve at once.

Creamy Seafood Dressing

Heat 1 tbsp olive oil in a small frypan. Add 2 cloves crushed garlic and 4-5 canned anchovies and cook over a medium heat for 1 minute, mashing the anchovies to a paste. Add 1 cup cream, ½ cup finely grated parmesan and ground black pepper. Boil hard for 2 minutes until bubbles start to get big, which shows the sauce is thickening. Cool before using. This is a great dressing for any kind of seafood. Makes 1 cup.

Oven Baked Croutons

Preheat oven to 180°C. Cut a French stick or country bread loaf on an angle into 2cm thick slices. Brush or spray both sides of each slice with a little extra virgin olive oil and spread onto an oven tray in a single layer. Bake for about 15 minutes until golden brown and crisp. Keep an eye on the bread as it can darken and burn quickly. Allow to cool. Croutons will keep for a couple of weeks if stored in an airtight container.