For the mayo, place the egg yolks in a food processor with the mustard, garlic and 2 drops of lemon juice. With the motor running, start to add the oil in a slow, steady stream. Continue until the mayo is emulsified and completely smooth. Taste and add the rest of the lemon juice and season to taste with salt and pepper.

Prepare the potatoes following our vinaigrette potato recipe. Keep the potatoes warm in the pot and set aside.

Blanch the asparagus spears in boiling water for 2 minutes and refresh in ice-cold water until completely cool.

Rinse and clean the crayfish tails under cold running water. Bring a large pan with 2 litres of water to boil and add salt and NOMU Seafood & Fish Grinder. Drop in the lobster tails and boil for 3 minutes. Remove the tails and allow to cool slightly under cold water. While the tails are slightly warm, remove the shells to extract a full piece of crayfish meat.

To assemble this beautiful salad, place 4 warm potatoes on a plate with 3 asparagus spears. Top each potato with a small slice of avocado and a handful of watercress leaves. Season with some salt and pepper. Place 2 crayfish tails on top and drizzle over some vinaigrette. Serve the lemony mayo on the side for guests to help themselves.

Tip: Have some warm water at your side in case your mayo splits. By adding a drop of warm water to the split egg followed by the rest of the oil, the mayonnaise will come together again.

You can also use 1 cup NOMU MAYU instead of making your own. Feel free to a squeeze of lemon or a small finely minced garlic clove for some extra zing.