Crayfish and Melon Salad with Basil Granita

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Crayfish and Melon Salad with Basil Granita
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
255
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories255 kcal(12 %)
Protein11.7 g(12 %)
Fat15.8 g(14 %)
Carbohydrates14 g(9 %)

Ingredients

for
4
For the basil granita
2 bunches Basil
250 milliliters mineral water
salt
lemon juice
For the dressing
2 Tbsps lemon juice
2 Tbsps dry sherry
Fleur de sel
4 Tbsps grapeseed oil (or mild olive oil)
For the salad
1 Melon (charantais)
200 grams crayfish (cooked, from the refrigerated section)
How healthy are the main ingredients?
Basilgrapeseed oilsalt

Preparation steps

1.

For the basil granita, rinse the basil, shake dry and pluck the leaves. Boil mineral water in a saucepan and blanch the basil leaves for 30 seconds. Remove the basil leaves from the water and let cool in ice water. Squeeze the basil leaves well and coarsely chop.

Puree the basil leaves with the some water in the mixer (or in a large vessel with immersion blender). Season the basil puree with a pinch of salt and a dash of lemon. Pour the basil puree in a shallow dish and chill for 2 hours in the freezer. After 30 minutes, stir the basil puree with a fork so that ice crystals do not form.

2.

For the dressing, mix the lemon juice with sherry and fleur de sel until smooth. Drizzle the grapeseed oil into the dressing and mix well.

3.

For the salad, cut the melon in half and scoop out the seeds. Cut out uniform balls from the melon pulp using a melon baller. Add the melon balls and the crayfish meat into the dressing and toss gently.

4.

To serve, divide the crayfish salad into 4 glasses. Scoop out small balls from the basil granita with an ice cream scoop and serve over the salad.