Crayfish Party Sides: Herb Dip & Quick Pickle
Two simple side dishes for the crayfish platter in five minutes each. Creamy herb dip and quick pickled red onion with olive oil and vinegar.
The strawberries are on the table and everyone's already grabbed a handful. Want to make them taste like proper strawberries?
A drop of vinegar and a pinch of salt – it sounds odd, but it lifts the sweetness in a way cream never does.
Salt softens any bitterness and makes the sweetness rise, while a mild acid like Abuelaz Wine Vinegar N°1 balances and amplifies the berries' own flavour.
The result isn't sour or salty – it just tastes more like strawberry. It's the same trick chefs use to lift a dessert without piling on sugar.
Step-by-step
Eat them as they are, or top with a scoop of vanilla ice cream, a dollop of lightly whipped cream or a few mint leaves. The juice that forms in the bowl is gold – drizzle it over the ice cream. A perfect end to the midsummer lunch, and something your guests will definitely talk about.
The same vinegar and salt that lift the strawberries do the work in your dressing, on the grill and in your salad. Two staples, endless uses.
It's all in the Starter Kit – from salad to dessert.
Two simple side dishes for the crayfish platter in five minutes each. Creamy herb dip and quick pickled red onion with olive oil and vinegar.
Mix tomato, cucumber and bell pepper with olive oil, vinegar and flaked salt – no stove needed.
Squash, peppers and halloumi in an herbaceous oil marinade that caramelizes on the grill.
Olive oil instead of butter makes it incredibly juicy and keeps it soft for days – perfect to bake in the morning and take with coffee on the patio.