The 'gourmandise' salad (my take on a green salad)
serves
4
The 'gourmandise' salad (my take on a green salad)
“The word gourmandise is more phrase than a word; it means a person who enjoys the finer things in food. A gourmandise salad in a great French Michelin-starred restaurant will sometimes appear on a lunch menu. A classic combination is crayfish with duck liver and black winter truffles” - Shannon Bennett.
Ingredients (11)
- 500g whole raw crayfish
- 1 tbs extra virgin olive oil
- 50g unsalted butter
- 200g clams (vongole)
- 4 anchovy fillets in oil, drained, chopped
- 1 tbs sherry vinegar
- 150g fresh or frozen baby peas, blanched, refreshed
- 75g podded, peeled, fresh or frozen broad beans, blanched, refreshed
- 1/2 cup (60g) pitted green olives, chopped
- Finely grated zest and juice of 1 lemon
- 1 baby cos lettuce, outer leaves discarded, leaves separated
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Bring a large saucepan of salted water to the boil. Add crayfish, cover and cook for 7 minutes or until cooked through. Immediately transfer to a bowl of iced water, stand for 5 minutes, then drain and peel.
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2.Heat oil and butter in a large frypan with a fitted lid over high heat. Add clams, anchovy, vinegar and 1 tbs water, cover and cook for 1 minute, discarding any clams that remain closed. Add peas, beans, olives, lemon zest and juice and lettuce, and cook, stirring constantly, for 2 minutes or until lettuce is just wilted. Top with thickly sliced crayfish, sprinkle with freshly ground black pepper and serve immediately.
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