Yabby niçoise salad

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Courtesy Chris Taylor, Fraser's Restaurant, Kings Park, Perth, Western Australia

Serves 6

This salad is fantastic served on a platter in the centre of the table. New potatoes and poached quail eggs make an ideal addition.

Ingredients

18 yabby tails, cooked and peeled
12 spears asparagus, peeled and blanched
12 anchovy fillets
40 g black olive paste
6 slices ciabatta toast
1 radicchio, cleaned and soaked in cold water
6 organic tomatoes, julienne
60 ml cabernet vinegar
60 ml extra virgin olive oil
watercress

Method

Mix together all ingredients, except the olive paste and toast.
Serve the salad with the olive paste and grilled ciabatta toast separate.