Crayfish, Asparagus, Fava Bean, Artichoke Bottoms, and Morel Salad

Salade aux Queues d’Écrevisses, Asperges, Fèves, Fonds d’Artichauts, et Morilles


Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Don’t be intimidated by all these ingredients. This is a magnificent salad, based on classic techniques and traditions, but unless you live near a very fancy market you probably won’t be able to find everything and you’ll end up making substitutions. In truth, you could replace everything and just follow the principle of delicately binding together shellfish and seasonal vegetables in a light and flavorful homemade mayonnaise. You’d be far better off using what’s fresh and in season instead