Ingredients
The salad:
- 1 pink grapefruit
- 2 ripe avocados
- 1/2 lemon
- 1 head Boston lettuce, washed, dried, and cut into thin strips
- 4 plum tomatoes, peeled, seeded, and finely chopped
- 12 leaves tarragon, finely sliced
The crayfish:
- The reserved grapefruit rind (see method)
- 1/2 bunch tarragon, leaves and stems
- 1/4 cup salt
- 1 teaspoon cracked peppercorns
- Pinch of cayenne pepper
- 3 pounds crayfish, preferably live, rinsed under cold running water, or 1 pound peeled cooked crayfish
The cocktail sauce:
- The reserved grapefruit juice (see method)
- 1 large egg yol
- 1 tablespoon Dijon mustard
- Salt and freshly ground white pepper
- Small pinch of cayenne pepper
- 1/4 cup vegetable oil, preferably grapeseed or safflower oil
- 2 1/2 tablespoons ketchup
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Cognac or Armagnac
- 2 tablespoons sliced blanched almonds, toasted, for serving
Description
Food Network Invites You To Try This Crayfish Salad With French Cocktail Sauce Recipe.
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