Crayfish are good not only for beer, they can be used to make a delicious, delicate and refined salad.
It is necessary
- - crayfish - 200 g;
- - asparagus - 200 g;
- - canned peas - 100 g;
- - fresh cucumbers - 100 g;
- - apples - 100 g;
- - potatoes - 100 g;
- - celery root - 1 pc.;
- - mayonnaise - 300 g;
- - table vinegar - 2 teaspoons;
- - sugar and salt - to taste;
- - chopped dill greens.
Instructions
Step 1
Peel the tough skins of the asparagus, trim off the ends, fold the stems into a bunch and trim so that they are of equal size. Rinse prepared asparagus under running cool water.
Step 2
Cook the asparagus. To do this, tie the stems into a bunch and dip them in salted boiling water, while the water should only cover the stems, not the tops. Place the lid on the pot and cook the asparagus for about 4-5 minutes. Then put it in a colander.
Step 3
Boil celery root and potatoes in their skins. Peel vegetables and cut into small cubes.
Step 4
Boil and salt the water to taste and dip the crayfish into it. Cook for 20-25 minutes, until they turn red. Peel them and cut into the flesh.
Step 5
Wash apples, cucumbers, peel. Cut into the same cubes as the celery potatoes.
Step 6
Stir all the ingredients in a deep bowl, add the canned peas and sugar, salt to taste and pour in the vinegar. Stir again and season the salad with mayonnaise. Place on a plate in a slide and sprinkle with chopped herbs.
