Crawfish Mayonnaise with Small Seasonal Salads

Name: Crawfish Mayonnaise with Small Seasonal Salads (Salade variée à la langouste bretonne)
Yield: For four people
Cuisine: French
Ingredients: 1 crawfish, weighing 800 g-1 kg (1¾-2¼ lb); 600g-1 kg (1 lb 5 oz—2¼ lb) varied salad leaves (any wild or cultivated small salad leaves, lettuce thinnings, etc.); 600g-1 kg (1 lb 5 oz—2¼ lb) varied salad leaves (any wild or cultivated small salad leaves, lettuce thinnings, etc.); 2 large firm red tomatoes, skinned and seeded; sprigs of tarragon, chives and chervil; sprigs of tarragon, chives and chervil; sprigs of tarragon, chives and chervil; 100 ml (4 fl. oz) vinaigrette; 250 ml (8 fl. oz) mayonnaise; salt, freshly ground pepper; salt, freshly ground pepper

Salade variée à la langouste bretonne

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 crawfish, weighing 800 g-1 kg (1¾-2¼

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Summer

Method

Preliminary preparations

Cook the crawfish for 15 minutes in a large pan of rapidly boiling salted water. Refresh it under cold water, make an incision between its antennae and leave it upside down in a colander to drain.

Wash and pick over the different salad leaves and dry them well in a cloth.

Ingredients

Method

Preliminary preparations

Dressing