Crayfish Cocktail Salad

INGREDIENTS:

• 375 shelled crayfish meat
• 4 hardboiled eggs, peeled
• 400 g multi-coloured cherry tomatoes
• 6 heads of baby lettuce
• 1 lemon, quartered

MARIE ROSE SAUCE

• 5 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tl whisky (optional)
• A sprinkle Aleppo pepper (or black)

TO SERVE

• Bread

METHOD:

1. Take apart the little lettuces and rinse the leaves. Rinse then quarter or halve the cherry tomatoes.
2. Make the Marie Rose sauce by spooning the mayonnaise, the ketchup and the whisky (optional) into a bowl, stir to combine, transfer to a serving bowl and top with the Aleppo pepper, its red colour complements the colour of the sauce.
3. Arrange the lettuce leaves, the tomatoes and the eggs over the plates, top with the crayfish, sprinkle some Aleppo pepper and serve with the Marie Rose sauce. Place a lemon quarter on each plate and serve with bread.