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 Salad of Crayfish, Avocado, Green Apple Sauce "Provencal" Recipe
Salad consisting of many layers. This exquisite salad will make a splash on any festive table!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 25 minutes
Servings
Ingredients
  • 1 piece Avocado
  • 1 piece Apple
  • 150 gram Seafood crayfish
  • 1 piece Tomato
  • 6 pieces Quail eggs
  • Lettuce / Lettuce (leaves)
  • Capers
  • Sauce "Aioli", but without the garlic, this whisk 2 egg yolks, 1 tsp mustard "Dijon" and drop by drop add olive oil about 2-3 tbsp when the mixture reaches a homogeneous emulsion, add a few drops of lemon
  • Sauce mix lemon juice 2 tbsp with 1 tsp mustard, then add 1 tbsp olive oil
  • Sauce a real taste of "Provansal": 1 tbsp mustard, juice of half a lemon RUB with 1 tsp. sugar 3-4 hard-boiled yolks of quail eggs
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 25 minutes
Servings
Ingredients
  • 1 piece Avocado
  • 1 piece Apple
  • 150 gram Seafood crayfish
  • 1 piece Tomato
  • 6 pieces Quail eggs
  • Lettuce / Lettuce (leaves)
  • Capers
  • Sauce "Aioli", but without the garlic, this whisk 2 egg yolks, 1 tsp mustard "Dijon" and drop by drop add olive oil about 2-3 tbsp when the mixture reaches a homogeneous emulsion, add a few drops of lemon
  • Sauce mix lemon juice 2 tbsp with 1 tsp mustard, then add 1 tbsp olive oil
  • Sauce a real taste of "Provansal": 1 tbsp mustard, juice of half a lemon RUB with 1 tsp. sugar 3-4 hard-boiled yolks of quail eggs
Instructions
  1. Grate the apple and avocado on a grater in equal proportions. And very quickly prepare the lemon-mustard dressing. To do this, whisk 2 tablespoons of lemon juice with 1 tsp of mustard, then add 1 tablespoon of olive oil.
    Grate the apple and avocado on a grater in equal proportions. And very quickly prepare the lemon-mustard dressing. To do this, whisk 2 tablespoons of lemon juice with 1 tsp of mustard, then add 1 tablespoon of olive oil.
  2. Season with avocado and apple. An incomparable combination, with your eyes closed you will never guess what you are eating!
    Season with avocado and apple. An incomparable combination, with your eyes closed you will never guess what you are eating!
  3. Cancer sauce "Aioli" is refueled.
    Cancer sauce "Aioli" is refueled.
  4. Squeeze the avocado and apple halves a little and put them in a ring on a plate, the second half, without squeezing, put on top, put a finely chopped tomato without seeds on top.
    Squeeze the avocado and apple halves a little and put them in a ring on a plate, the second half, without squeezing, put on top, put a finely chopped tomato without seeds on top.
  5. For salad dressing, prepare the Provencal sauce: 1 tablespoon of mustard, the juice of half a lemon, rub with 1 teaspoon of sugar and 3-4 egg yolks of boiled quail eggs.
    For salad dressing, prepare the Provencal sauce: 1 tablespoon of mustard, the juice of half a lemon, rub with 1 teaspoon of sugar and 3-4 egg yolks of boiled quail eggs.
  6. Add drops of olive or vegetable oil, pepper, salt - to taste.
    Add drops of olive or vegetable oil, pepper, salt - to taste.
  7. Rub the egg whites 2-3 times through a fine grater and add to the sauce, as well as a handful of chopped capers.
    Rub the egg whites 2-3 times through a fine grater and add to the sauce, as well as a handful of chopped capers.
  8. Before serving, hold the salad in the refrigerator, then remove the rings, decorate with herbs, eggs cut in half, capers and pour the Provencal seasoning, sprinkle with pine nuts.
    Before serving, hold the salad in the refrigerator, then remove the rings, decorate with herbs, eggs cut in half, capers and pour the Provencal seasoning, sprinkle with pine nuts.
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