Crayfish Salad with French Cocktail Sauce Recipe | Food Network UK

Ingredients

• The salad:
• 1 pink grapefruit
• 2 ripe avocados
• 1/2 lemon
• 1 head Boston lettuce, washed, dried, and cut into thin strips
• 4 plum tomatoes, peeled, seeded, and finely chopped
• 12 leaves tarragon, finely sliced
• The crayfish:
• The reserved grapefruit rind (see method)
• 1/2 bunch tarragon, leaves and stems
• 60g salt
• 1 teaspoon cracked peppercorns
• Pinch of cayenne pepper
• 1.3kg crayfish, preferably live, rinsed under cold running water, or 500g peeled cooked crayfish
• The cocktail sauce:
• The reserved grapefruit juice (see method)
• 1 large egg yolk
• 1 tablespoon Dijon mustard
• Salt and freshly ground white pepper
• Small pinch of cayenne pepper
• 60ml vegetable oil, preferably grapeseed or safflower oil
• 2 1/2 tablespoons ketchup
• 1 teaspoon white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Cognac or Armagnac
• 2 tablespoons sliced blanched almonds, toasted, for serving