Fried crawfish salad, mirliton relish & mustard dressing

Yield: 4 servings

Measure Ingredient
1.00 \N mirliton; boiled, peeled, seed
1 \N ; cut into small dice
3.00 \N italian roma tomatoes; seeded, and
1 \N ; cut into small dice
¼ cup small-diced red onion
1.00 teaspoon minced garlic
2.00 tablespoon finely-chopped parsley
2.00 tablespoon extra-virgin olive oil
1 \N salt; to taste
1 \N freshly-ground black pepper; to taset
1.00 pounds crawfish tails
1 \N emeril's essence; see * note
½ cup buttermilk
1.00 cup cornmeal
½ cup masa
1.00 cup creole mustard dressing
1 \N (basic mayonnaise with creole musta; rd)
4.00 cup assorted baby salad greens
½ cup grated parmigiano-reggiano cheese
1 \N === garnish ===
2.00 tablespoon finely-chopped parsley
1 \N edible flowers

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the fryer. In a small mixing bowl, combine the mirlitons, tomatoes, red onions, garlic, and parsley. Toss the vegetables with extra-virgin olive oil. Season with salt and pepper. Marinate the crawfish tails in the buttermilk, seasoned with Essence. Allow the crawfish to marinate for 10 minutes. Mix the cornmeal and masa together. Season the mixture with Essence. Remove the crawfish from the buttermilk and add to the cornmeal mixture and toss to coat evenly. Shake off any excess. Deep fry a few at a time until they pop to the surface and are golden, about 1 to 2 minutes. Drain on paper-lined plate. Season with Essence. Toss the greens with the dressing. Season with salt and pepper. This recipe yields 4 salads.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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