My father used to make prawn cocktail served in half an avocado as a treat on weekends. He taught me how to make Marie Rose sauce from scratch, and contrary to common belief it does not involve ketchup and mayonnaise!
Daddy used single cream, although I use half fat single cream, and quite happily nobody can tell the difference. I also like to use crayfish tails as an alternative to prawns – I think they’re slightly meatier, like mini lobster tails if you will, and I think the twist brings the 70’s classic up to date.
This salad is super super easy, takes a matter of minutes, and if that wasn't appealing enough, it is also man and child friendly.
Here’s what I used:
Little gem lettuce
Ripe avocado
Cucumber
Lemons
180g pot of cooked crayfish tails
170ml (the small pot on the supermarket shelves) of half fat single cream
1 tbsp of tomato puree
5 dashes of Worcestershire sauce
4 dashes of Tabasco
Juice of half a lemon
A few twists of black pepper and a pinch of salt
Mix the wet ingredients together in a small bowl with a mini whisk or a fork, until combined. Have a little taste, if you would like it a little spicier add more Tabasco
Do not over whisk the sauce, as a lighter sauce is much more appealing than a thick, gloopy sauce like its lesser mayonnaise and ketchup counterparts.
Now assemble the salad, remembering that the bright colours are what make this dish look so appetising. I like the greens at the bottom and the bright jewel like colours of the crayfish scattered over the top, with the Marie Rose sauce drizzled over. Not too much now – remember you can always add, but you can never take away.
Serve with fresh granary bread, a wedge of lemon.....
and of course….with love….xoxox
