A salad you won’t stop dreaming about, dill, lemon, and crayfish a perfect combination.

  • 30 minutes
  • 4 servings
  • 539 calories

Ingredients

  • Dressing
  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1/2 cup / 1 dl (100 ml) olive oil
  • 1 garlic clove
  • 1/4 teaspoon salt
  • Salad
  • 4 eggs
  • 1 romaine lettuce
  • 2.5 oz / 70 g arugula
  • 1 small red onion
  • 20 black olives
  • 2.8 oz / 80 g cherry tomatoes
  • 14 oz / 400 g crawfish tails
  • 8 anchovies fillets
  • 3.5 oz /100 g green beans
  • 1 tbsp of oil
  • 1/4 tsp salt
  • 1/4 tsp  black pepper
  • 1/2 cup / 1 dl dill

Instructions

  1. Bring the water to boil, place the eggs, boil them for 7 minutes, rinse off in cold water.
  2. Peel and chop the garlic, mix with dijon mustard, olive oil, red wine vinegar, and salt.
  3. Rinse the salad and cut it into smaller pieces, peel and cut the eggs in half.
  4. Thinly slice the onion, cut the tomatoes in half.
  5. Roast the haricot’s verts in oil on high heat for a few minutes, add salt and pepper.
  6. Place the salad on a large serving dish, top with haricot’s verts, eggs, olives, red onions, tomatoes, anchovies fillets, crawfish, and drizzle the dressing.
  7. Garnish with fresh dill.

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