Crayfish and Bean Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 436 kcal | (21 %) | ||
| Protein | 12.8 g | (13 %) | ||
| Fat | 40.8 g | (35 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- salad
- 400 grams thin Green beans
- salt
- Savory
- 4 small shallots
- 100 grams fresh button Mushroom
- 4 Tbsps Sherry vinegar
- 16 Tbsps olive oil
- freshly ground pepper
- 1 pair Fresh herbs (such as chives and parsley)
- 20 crayfish
- 1 generous pinch Caraway
- 1 bunch Dill
Preparation steps
1.
Rinse the green beans and cook in a pot of boiling salted water until al dente, about 5 minutes. Drain and rinse with cold water. Arrange the beans on a plate.
2.
Peel and finely chop the shallots. Wipe the mushrooms with a damp paper towel and cut into slices. In a bowl, whisk the oil with the vinegar. Drizzle on top of the beans, and season with salt and pepper to taste. Sprinkle the shallots and mushrooms on top of the beans. Rinse the herbs, shake dry and chop. Sprinkle the herbs over the beans.
3.
Place the crayfish, caraway and dill in a pot of water. Boil for 3 minutes. Remove from heat and allow to sit for 5 minutes. Break the tails open and remove the intestine with a knife. Place the crayfish on top of the beans and serve.
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