Crayfish and potato salad

Crayfish and potato salad

Salade de langouste aux pommes de terre.

By
From
Taste le Tour
Makes
2

From the Atlantic island region by Philippe Mouchel

The Atlantic coast south of the Loire River is dotted with many islands, one of which is Noirmoutier, which is famous for its shellfish and new-season potatoes. As a boy I enjoyed several summer holidays in Noirmoutier.

Ingredients

Quantity Ingredient
1 800 g cooked crayfish
2-4 small new potatoes, cooked in their skins
120g green beans, cooked, but firm
2 tomatoes, peeled, quartered and seeded
a few green salad leaves
1 lemon, juiced
sea salt
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons finely snipped chives

Method

  1. Remove the crayfish from the shell and cut the tail meat into slices just less than 1 cm thick.
  2. Peel and slice the potatoes.
  3. Arrange the crayfish and potato slices attractively on 2 plates. Garnish with a little bouquet of green beans and a few tomato quarters. Top with green salad leaves.
  4. To make the dressing, whisk the lemon juice with a little salt and pepper then whisk in the olive oil. Add the chives and drizzle the dressing over the salad.
  5. Garnish with extra fresh herbs if you wish, then serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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