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| CRAWFISH RAVIGOTE |
| 8 Servings |
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| Ingredients |
1/2 c Homemade Mayonnaise
1/4 c Creole Mustard
1/2 T Capers, chopped
3/4 t Prepared Horseradish
1 each Hard-boiled Egg, chopped
2 each Green Onions (green parts only), thinly sliced
1 lb Crawfish
1/4 c Olive Oil
2 T Cane Vinegar
1 head Green Leaf Lettuce, sliced into very thin ribbons
1 each Carrots, julienne
1/4 small head Purple Cabbage, sliced thin
To taste Salt and Fresh Ground Pepper
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| Method |
| Fold together the mayonnaise, Creole mustard, capers, horseradish
and half of both the chopped egg and green onion in a
non-reactive bowl.
Adjust seasoning with salt and fresh ground pepper to taste.
Season crawfish tails with salt and fresh ground pepper.
Gently fold in the ravigote dressing.
Blend together the oil and vinegar and season to taste with
salt and fresh ground pepper.
Toss the lettuce, carrots and cabbage with the vinaigrette.
To serve, divide the salad onto chilled serving plates.
Top each with about 4 ounces of the crawfish ravigote.
Garnish with the remaining chopped egg and thinly sliced
green onions. |
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