Crayfish on Meadow Salad

For the crayfish on meadow salad, poach the crayfish briefly in hot salted water, break out the crayfish tails and tentacles. Remove the crayfish tails and keep the meat warm. Scrape out crab nose (shell), wash and set aside.

In the meantime, boil, peel and slice potatoes, cut bacon into small cubes and fry.Wash meadow lettuce, drain and cut into noodles. Cut the onion into rings. Mix a marinade of salt, pepper, crushed garlic, safflower oil and peach vinegar. Mix the salad with the potato slices and onion rings, pour the marinade over them and arrange them in portions on plates.

For the crayfish, place a crayfish nose in the center of each salad bed, arrange crayfish tails all around and decorate the edge of the plate with crayfish feet.

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