Crayfish tail salad with oranges and apple
3 servings
30 minutes
Crayfish neck salad with oranges and apple is a refined combination of seafood and fruits that offers a delicate taste with refreshing citrus notes. This recipe originated from European cuisine, where the balance of flavors and textures is valued. Sweet pepper adds light juiciness, apple provides gentle acidity, and orange brings pleasant sweetness with a hint of bitterness. Balsamic vinegar and a mix of aromatic herbs enhance the dish's sophistication, giving it elegance. Ideal for summer evenings, festive dinners, and gastronomic experiments. Served in a crystal salad bowl, making it not only tasty but also aesthetically appealing. A great choice for those seeking a light yet nutritious dish that pleasantly surprises with its original flavor and elegance.
1
Ready crab shells to put in the dish.
- Cancer necks: 200 g
2
Cut the sweet pepper into small cubes, slice the onion into thin half-rings, rinse with sparkling water, and chop the greens finely.
- Sweet pepper: 1 piece
- Sweet onion: 1 piece
- Green: 1 bunch
3
Peel the apple, remove the seeds, and slice it thinly.
- Apple: 1 piece
4
Peel the orange (or grapefruit) from the skin and membranes, and add the seedless pulp to the dish.
- Oranges: 1 piece
5
Add salt, sour cream, spices, and vinegar. Mix well. Let it sit for 10-15 minutes. Transfer to a crystal salad bowl.
- Sour cream: 4 teaspoons
- Modena Balsamic Vinegar: 1 teaspoon
- Ground pepper mix: to taste
- Mixture of herbs: to taste