|
Crayfish
Salad
8 - 3 ounce crayfish tails (Use rock lobster if in the USA)
1 teaspoon salt
1/2 lemon, cut into wedges
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon paprika
1
teaspoon ground ginger
1
cup celery, cut into 1/2" dice
1/2 cup honeydew melon, cut into 1/2" dice
Lettuce
and Lemon wedges for presentation.
Bring water to boil in a large stewpot. Add lobster tails, salt,
and lemon. Cover, bring to a boil, then simmer for 5 minutes.
Remove from the heat and let sit for 30 minutes. Drain and
cool.
Cut around the edge of the underneath side of the shell and
remove the meat. Cut into 1/2" pieces. Place in a large bowl.
In a small bowl, combine the mayonnaise with the curry powder,
paprika, and ginger. Add the mayonnaise to the lobster, and add the
celery and melon. Combine gently. To serve, place lobster mixture
on bed of lettuce, along with lemon wedges.
Green Bean
Salad
2 pounds fresh green beans, trimmed
1/2 cup oil
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 cup sweet white onions, thinly sliced
1/4 cup sliced stuffed green olives
Cook the beans in a large pot of boiling water until tender. Drain
well.
In a large bowl, combine the oil, lemon juice, salt, and pepper.
Stir well. Add the onions, green olives, and hot beans and toss
until coated. Serve immediately.
Melon
Salad
1 cup sugar
1-1/2 cups water or fruit juice
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon ground ginger
4 Spanspek (Use cantaloupes if in the USA)
1/4 watermelon
Salt, pepper
2 tablespoons muscadel or port
Mint, for serving
In a small saucepan, place the sugar, water, lemon juice, vinegar,
and ginger. Heat to a boiling, stirring well. Continue boiling for
about 5 minutes, then strain syrup through a fine sieve or
cheesecloth into a bowl. Cool.
Meanwhile, de-seed the cantaloupes and watermelon. Using a melon
baller, collect balls and place in a large bowl. Sprinkle with salt
and pepper, then sprinkle on the muscatel. Toss gently. Pour syrup
over melon balls and refrigerate for several hours before serving.
To serve, decorate with mint sprig.
|
