River Crayfish Tails with Arugula and Dried Tomatoes
The bright red and green colors are a match for the bright flavors in this salad. The Lime-Tomato Vinaigrette dressing is flavored with crayfish stock and dried tomatoes with the added zing of lime. Shrimp could be substituted for the crayfish if necessary.
Ingredients
- Crayfish
- Onion - 1, roughly chopped
- Carrot - 1, roughly chopped
- Fresh Dill - 4 sprigs
- Parsley - 1 sprigs
- Dry white wine - 1 cup
- Water - 2 quarts
- Crayfish - 36
- Lime-Tomato Vinaigrette
- Dried Tomatoes - 1, small jar oil-packed
- Reduced crayfish stock, or fish stock - 1/2 cup reserved
- Juice of 2 limes
- white wine vinegar - 1 teaspoon
- Salt and freshly ground black pepper to taste
- Extra-Virgin Olive Oil - 3/4 cup
- Arugula - 2 cups (loosely packed)
- Cherry Tomatoes - 6, halved
- Chives - 8
Instructions
To prepare the crayfish: Put the onion, carrot, herbs, wine, and water in a pot large enough to hold the crayfish. Bring to a boil, then add the crayfish. Cook 5 to 6 minutes, until bright red. Remove from heat and take out the crayfish with a wire skimmer or slotted spoon. Set aside to cool on paper towels. Put the cooking broth back over medium-high heat and reduce by one half in volume. Set aside to cool.
When the crayfish are cool enough to handle, set aside the four best for garnish. Twist off the tails of the rest of the crayfish and remove the black strips; discard the heads.
To make the dressing: Cut four of the dried tomatoes into small, even strips. Whisk together the tomato strips, 1 tablespoon of oil from the dried tomatoes (seal the remaining dried tomatoes and save for another use in the refrigerator) reserved crayfish stock, lime juice, and vinegar. Bring to a boil in a small non-aluminum pan. Cool 1 minute, then remove from heat. Season to taste with salt and pepper. Whisk in the olive oil, a little at a time, until the mixture is emulsified. Set aside.
Warm the crayfish in the remaining reduced crayfish stock.
To serve: Season the cherry tomato halves with salt and pepper. Toss the arugula in the dressing and divide between four soup plates. Top each with warm crayfish tails. Drizzle more dressing over the salads. Place one of the reserved crayfish to one side on each salad. Garnish with cherry tomato halves and lay the chives on top.
