PREPARATIONS
1. Preheat a griddle pan over a high
heat, or prepare a barbecue so the coals are at a medium-high heat. Rub the
corn cobs with the oil, season and grill, turning regularly, until softened and charred for about 8-12 minutes . Stand each cob upright on a chopping board and use
a sharp knife to slice down the length of the cobs to remove the kernels in
clusters.
2. Whisk together the buttermilk,
Dijonnaise or mayonnaise and vinegar in a bowl; season and stir in the chives.
Trim the base of the iceberg lettuce, halve then cut into wedges. Arrange on a
platter with the corn kernels, avocado and crayfish. Spoon over the dressing
and scatter with the chopped salad onions and a pinch of cayenne pepper.
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