|1½ tablespoon||Drained bottled horseradish|
|1½ tablespoon||Creole mustard or Dijon mustard|
|3 tablespoons||Distilled vinegar|
|Cayenne to taste|
|⅓ cup||Vegetable oil plus additional for frying|
|2||Scallions; chopped fine|
|1||Celery rib; chopped fine|
|1 pounds||Shelled crawfish tails; thawed if frozen and drained|
|All-purpose flour seasoned with salt and pepper for dredging|
|4 cups||Shredded romaine|
|2 cups||Shredded radicchio|
In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add ⅓ cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered.
In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1½ inches of additional oil to 390#F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain.
In a bowl toss together romaine and radicchio and divide among 6 plates.
Arrange crawfish on lettuce and serve with remoulade.
Serves 6 as a first course.
Gourmet May 1994
Posted to recipelu-digest Volume 01 Number 185 by jecraig@... on Oct 31, 9
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