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Yabby salad with a herb dressing
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Prep Time:
125 minutes
125 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
135 minutes
135 minutes
Ingredients:
- 24 (live* or cooked) yabbies, or large cooked prawns
- 1 small clove garlic, finely chopped
- 50.00 ml tarragon vinegar
- 160ml olive oil
- 82.50 ml chervil, finely chopped
- 82.50 ml fresh flat-leaf parsley, finley chopped
- 82.50 ml fresh chives, finely chopped
- 30.00 ml baby salted capers, rinsed, drained, finely chopped
- 8 cornichons*, finely chopped
- 1 pink grapefruit, peeled, segmented
- 1 avocado, peeled, cut into thin wedges
- 750.00 ml lamb's lettuce (mache) or watercress sprigs
Instructions:
- For live yabbies, boil heavily salted water and cook yabbies for 8 minutes until shells turn bright orange. Drain and let cool at room temperature without rinsing. If using cooked yabbies or prawns, skip this step. After cooling, break off the claws and remove the heads. Hold the head with 1 hand and twist the tail with the other to separate and discard the head. Cut the shell down the side of the tail with kitchen scissors, and extract the meat. Crack the claws with crab crackers and remove the meat.
- Combine garlic, vinegar, oil, herbs, capers, and cornichons in a bowl. Season with salt and pepper. Divide yabby meat, grapefruit, avocado, and lamb's lettuce among plates. Drizzle with herb dressing. Serve immediately.