Yabbie Salad from Tony Bilson's Recipe Book by Tony Bilson
Gently fold all the ingredients together in a bowl. Amalgamate the dressing ingredients with a whisk and coat the salad with the dressing. Serve immediately.
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Ingredients
- 50 ml lemon juice
- 1 tbl truffle juice (optional)
- ½ tsp salt
- black pepper
- 150 ml hazelnut oil
- 1 tbl fresh tarragon leaves
- 1 tbl chopped parsley
- 8 button mushrooms, finely sliced
- 1 cup watercress tips
- ½ bunch English spinach, washed, de-stemmed and finely sliced
- 4 tomatoes, peeled, seeded and cut into julienne
- 36 yabbie tails, shelled and de-veined
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