- 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
GRAV LAX, CRAYFISH, SHAVED FENNEL & ASPARAGUS SALAD
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
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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