Crayfish and Melon Salad with Basil Granita
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 255 kcal | (12 %) | ||
| Protein | 11.7 g | (12 %) | ||
| Fat | 15.8 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.