Caesar Salad with Crab Tails, Anchovies and Parmesan Shavings

A delicious fish recipe for any occasion!

(approx. 35 min.):

Remove lettuce leaves from stem, pick apart a tiny bit, clean, drain well and arrange in a deep dish. Cut the crayfish tails over the back as a butterfly, remove the intestines and clean. Remove crust from bread, dice and toast in hot olive oil until golden.

Blend yolks with olive oil, finely chopped anchovies, peeled, finely diced garlic and mustard using a hand blender. Transfer to a suitable bowl and season with salt and pepper.

Lightly fry crab tails in hot olive oil, add ginger, extinguish with juice of one lemon, season with chili salt and pepper. Spread the dressing evenly over the salad bouquet, place the crayfish tails on top, shape the toasted bread cubes on top and finally sprinkle Parmesan shavings on top.

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