Recipe: Summer Salad with Crayfish Tails

1- Bring 5 liters of water to a boil and salt with coarse salt (10g)

2- Pour in your zucchini cubes, mini leeks, peas, and fava beans, wait for it to come to a boil and cook for 45 seconds then drain them and place your strainer in ice water for 3 minutes then drain a second time and set aside with a cloth on top.

3- In a salad bowl make your vinaigrette, 2 tablespoons of vinegar, salt, pepper, ginger cubes, add 3 tablespoons of olive oil, the mint and chopped basil leaves, add your crayfish tails and let them marinate for 15 minutes then remove them onto a plate.

4- Make the same vinaigrette again in a small salad bowl (for the Alfalfa sprouts)

5- Now your guests are at the table, pour your cooked vegetables into the first vinaigrette and mix gently, then do the same with the sprouts in the second bowl.
Then arrange your vegetable salad harmoniously on your 4 plates, a little sprouts in the center and the crayfish tails arranged around it.
* I really like the taste of these sprouts often found in spring rolls and now grown organically in France in the Cher department.