Saturday, November 13, 2010

Crawfish Remoulade and Romaine Hearts

Delicious!  I've posted a few different remoulade recipes in the past.  This is a basic French Remoulade that is used for this recipe.  Remoulade Sauce has a broad range of bold flavors that go very well with crawfish and lettuce greens.
     Remoulade Recipe:  Place a couple of spoonfuls of mayonnaise in a mixing bowl.
     Add a dollop of Dijon Mustard.
     Add a little bit of very fine minced onion.
     Add a few finely chopped capers.
     Add a couple of finely chopped cornichon pickles.
     Add a little bit of fine minced garlic.
     Add sea salt and white pepper.
     Add a pinch each of marjoram, tarragon, basil and oregano.
     Add a pinch of cayenne and paprika.
     Add a generous squeeze of lemon juice.
     Mix the ingredients together to make the remoulade.
     Recipe:  Shell some poached crawfish tails and save one whole poached crawfish for a garnish.
     Cut a romaine heart into several small wedges.
     Place the wedges on a plate.
     Sprinkle some thin sliced onion over the romaine stalks.  (Don't place any ingredients over the green romaine ends.)
     Place some very thin sliced plum tomato over the romaine stalks.
     Spoon the remoulade over the romaine and tomatoes.
     Set the crawfish tails on top of the remoulade.
     Set the whole poached crawfish garnish on top of the remoulade.
     Place a couple of lemon slices on the plate.
     Sprinkle some very thin julienne sliced green onion around the remoulade and crawfish.
     Sprinkle a few capers on the remoulade.
     This is a pretty salad as well as a great tasting one!  This remoulade, made with the Dijon Mustard, is very tasty with the crawfish and lettuce.  This is a zesty remoulade that is full of great flavors.  The green onion slivers add a nice garden flavor too.  Yum!  ...   Shawna

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