Sweden meets Italy with this updated salad recipe.
Cut the rye bread into 1-5 cm cubes and put them into a bowl, add salt, black pepper and a drizzle of oil, then close the lid and shake to spread the flavours evenly. Then bake the croutons in 200°C oven for roughly 10 minutes or until crispy.
Mix together anchovies, strong mustard, grated Parmesan cheese and grated garlic. Add horseradish and lemon juice, then heavy cream and salt, mix together with a blender. When the mixture is smooth, taste and add some salt, sugar and black pepper if needed.
Put the greens into a bowl, add shaved parmesan and the dressing. Then add croutons and toss the salad.
Plate the salad and add some parmesan shavings, croutons and crayfish tails on top of the salad. Finally, you can sprinkle lemon juice on top.
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