Serves
2
Difficulty
Easy
Total Time
15 Minutes
Ingredients
2 Pink Lady apples, cored and thinly sliced
1 tbsp of extra virgin olive oil
½ tsp of garlic puree
Zest and juice of ½ lemon
A pinch chilli flakes, optional
2 sprigs of tarragon, leaves stripped and chopped
160g of cooked crayfish tails
100g of red chicory, leaves separated
½ small fennel bulb, thinly sliced
Method
Step 1
Heat the oil over a low heat in a small frying pan, add the garlic puree and cook gently for 1 minute.
Step 2
Add the lemon zest and juice, chilli (if using), tarragon and season well.
Step 3
Add the crayfish and cook for a further minute until warmed through.
Step 4
Scatter the apple, chicory and fennel on a serving plate and spoon over the warmed crayfish and dressing.
Recipe courtesy of Pink Lady®
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