Louisiana Crawfish Ravigote

Provided by Jared Tees Bourbon House

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 10 mins
Ready in: 20 mins

Serves:

Ingredients

1/2 cup mayonnaise, preferably homemade, seasoned to taste with Tabasco and Worcestershire sauce
1/4 cup Creole mustard or brown mustard
1/2 tablespoon chopped capers
3/4 teaspoon prepared horseradish
1 hard-boiled egg, chopped
2 green onions, green parts only, thinly sliced
1 pound cooked, peeled Louisiana crawfish tails, defrosted if frozen
1/4 cup olive oil
2 tablespoon cane vinegar or cider vinegar
1 head green leaf lettuce, sliced into very thin ribbons
1 carrot, julienned
1/4 small head purple cabbage, sliced thin
Salt and freshly ground pepper to taste

Cooking Instructions

Fold together the mayonnaise, Creole mustard, capers, horseradish and half of both the chopped egg and green onion in a medium non-reactive bowl. Adjust seasoning with salt and fresh ground pepper to taste. Season crawfish tails with salt and freshly ground pepper. Gently fold them into the ravigote dressing.

Blend together the oil and vinegar and season to taste with salt and freshly ground pepper. Toss the lettuce, carrot and cabbage with the vinaigrette.

To serve, divide the salad among 4 chilled serving plates. Top each with the crawfish ravigote. Garnish with the remaining chopped egg and thinly sliced green onions.

Yield: Serves 4 as an Main Dish.

Round Out the Meal:

With a fresh tomato soup and crusty French bread.

Kid Friendly:

Limit or omit horseradish.