balmain bugs and yabbies salad/lemon balm dressing

Down under
4 servings
1 pounds Lobster; Cooked, Shelled, And Cut Into Medallions, One Lobster
16  Crayfish Or Jumbo Shrimp; Shelled And Deveined
12  Snake Or Chinese Long Beans; Blanched For 5 Minutes And Cut Into 2-Inch Pieces
2 larges Peaches; Peeled And Cut Into Eighths
2 larges Tomatoes; Peeled And Cut Into Sixths, Pulp Removed
6 teaspoons White Wine Vinegar
4 tablespoons Vegetable Oil
½ cup Whipping Cream
4 teaspoons Fish Stock
Lemon Balm Leaves OR Mint Leaves; Blanched
  Freshly Ground Black Pepper

Combine The lobster, crayfish, beans, peaches, tomatoes, 2 Tsp vinegar, and oil in a large bowl. Blend the remaining vinegar, cream, stock, and lemon balm in a food processor or blender. Season the dressing with salt and pepper. Toss the salad with the dressing.

From Kables At The Regent Hotel, Sidney From Bon Appetit/June 1986

Submitted By RICH HARPER On 06-21-95

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