GRAV LAX, CRAYFISH, SHAVED FENNEL & ASPARAGUS SALAD

Ricardo Soares

Ricardo Soares

31st January 2011

GRAV LAX, CRAYFISH, SHAVED FENNEL & ASPARAGUS SALAD

TOSS THE FIRST 6 INGREDIENTS TOGEHTER LIGHTLY IN A BOWL, PLACE NEATLY ALONG THE CENTRE OF A SQUARE P

Ingredients

  • 2 tablespoons GRAV LAX - CUT INTO 1 cm DICE
  • 5 ea CRAYFISH IN BRINE - DRAINED
  • 1 ea RAW ASPARAGUS SPEAR - SHAVED ON MANDOLINE
  • 15g FENNEL BULB - SHAVED ON MANDOLINE
  • 2 ea CHERRY TOMATOES - CUT IN HALF
  • 1/2 tablespoon SEAWEED DRESSING
  • 1 sml GEM LETTUCE
  • 1 -2 tablespoons LEMON DRESSING
  • CRESS AND CHERVIL MIX

Method

TOSS THE FIRST 6 INGREDIENTS TOGEHTER LIGHTLY IN A BOWL, PLACE NEATLY ALONG THE CENTRE OF A SQUARE PLATE, DRIZZLE WELL WITH LEMON DRESSING ANF GARNISH WITH CHIVE AND CRESS MIX.

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