Recipe: Yabby salad with a herb dressing

This delicious yabby salad with a mixed herb dressing makes the perfect lunch in warmer weather.

Serves 4

24 live* or cooked yabbies, or large cooked prawns
1 small clove garlic, finely chopped
21/2 tbs tarragon vinegar
2/3 cup (160ml) extra virgin olive oil
1/3 cup each finely chopped chervil, flat-leaf parsley and chives
11/2 tbs baby salted capers, rinsed, drained, finely chopped
8 cornichons*, finely chopped
1 pink grapefruit, peeled, segmented
1 avocado, peeled, cut into thin wedges
3 cups lamb’s lettuce (mâche) or watercress sprigs

1. If using live yabbies, bring a large saucepan of heavily salted water to the boil. Add yabbies and cook, covered, for 8 minutes or until shells turn bright orange. Drain and leave to cool at room temperature – do not rinse. (If using cooked yabbies or prawns, there is no need for additional cooking.)
2. Once the yabbies are cool, break off the claws. Hold the head with 1 hand and the tail with the other, then twist to separate and discard head. Using kitchen scissors, cut the shell down the side of the tail, then carefully remove meat. Using crab crackers, crack the claws and remove the meat.
3. Place the garlic, vinegar, oil, herbs, capers and cornichons in a bowl and stir to combine, then season with salt and pepper. Divide the yabby meat, grapefruit, avocado and lamb’s lettuce among plates, then drizzle with herb dressing. Serve immediately.

* Place live yabbies in the freezer for 30 minutes before cooking to put them into a stupor.
* Cornichons are pickled baby gherkins. They’re available from supermarkets
and delicatessens.

 

Cook’s tip
Lamb’s lettuce (mâche) is a delicately flavoured and textured salad green. You’ll find it in specialty greengrocers where it’s sold in punnets with the roots attached – trim into clusters to use.

 

Words & recipes: Lisa Featherby. Photography: Ben Dearnley. Styling: Jane Haan. Food preparation: Sophia Young.