The beautiful colour of a Pink Lady® apple is truly unmistakeable, and this salad was designed to be as much of a feast for the eyes as the tastebuds! Boasting gorgeous shades of pink from crayfish tails, red chicory and of course, slices of Pink Lady® apple, this dish is perfect for a special get-together. It’s indulgent yet healthy – being low in fat, saturated fat and salt – and sure to impress.
How Long do you cook Crayfish Tails for?
We’re already using cooked crayfish tails in this crayfish tail salad recipe so all you need to do is just warm them through. To keep the crayfish tail’s amazing flavour and texture steam them for about 4 to 6 minutes, then check to see if they’re hot throughout. If not, steam them for another 30 to 45 seconds until they’re hot in the middle.
Where to Buy Crayfish Tails?
You can easily get hold of crayfish tails. All the major supermarkets sell them as well as plenty of online specialists. Try your local fishmongers as they’ll be able to tell you when you can buy the freshest crayfish tails.
What alternative to Crayfish Tails Could I Use?
If you want to substitute crayfish for something else, you could try langoustines or lobster claw meat which will also offer a sweet, delicate flavour. You could even just use prawns or shrimp that you may already have in the freezer.
Whatever you choose, there will be slightly different flavours and textures from the crayfish tail salad. But the important thing to remember is the crisp and juicy flavours from the Pink Lady® apples taste irresistible with any of those combinations.
Heat the oil over a low heat in a small frying pan, add the garlic puree and cook gently for 1 minute.
Add the lemon zest and juice, chilli (if using), tarragon and season well.
Add the crayfish and cook for a further 1 minute until warmed through.
Scatter the apple, chicory and fennel on a serving plate and spoon over the warmed crayfish and dressing.