Ingredients:
1kg small cooked Redclaw crayfish
Marinade:
50ml Balsamic vinegar
Zest & Juice of 3 limes
4 cloves Garlic crushed
80ml Olive Oil
Sea salt and freshly ground black pepper
4 sprigs of thyme
Salad:
150gm roasted red capsicum
400gm Mescalin mix lettuce
20 Calamata olives
Dressing:
30ml Balsamic vinegar
70ml Extra virgin olive oil
10gm smooth Dijon mustard
Method
Remove crayfish heads, cut tails
in half lengthwise and place in a bowl with marinade for 2 hours.
Arrange salad ingredients on individual plates with crayfish.
Combine dressing ingredients and serve to the table
allowing guests to dress their individual salad according to taste.
