Monday, June 29, 2015

Crawfish Remoulade and Romaine Hearts






     Crawfish In A Traditional French Remoulade!
     I have posted a few Remoulade recipes in the past.  Pink color Louisiana style Remoulade seems to be the most popular these days.  Two kinds of traditional French Remoulade are also served in New Orleans restaurants.  One is a white color and one is a curry spice flavored yellow remoulade.
     Today's recipe is a standard French White Remoulade.  White Remoulade sauce has a wide range of bold flavors that taste good with crawfish and romaine.  Crawfish Remoulade and Romaine Hearts is a nice café style lunch salad that provides comfort and satisfaction.  This is a good salad for the home dinner table too.

     French Remoulade (White Color):
     This recipe yields enough for 2 to 3 salad applications.  (About 1 1/4 cups.)
     In a gourmet restaurant, the remoulade is made from scratch, just like making mayonnaise.  Pre-made mayonnaise in a jar is a nice convenience for home cooks and it has a much longer shelf life than freshly made mayonnaise.  Some brands of pre-made mayonnaise are better than others.
     Step 1:  Place 1/2 cup of mayonnaise in a mixing bowl.
     Add 1 1/2 tablespoons of dijon mustard.
     Add 1 tablespoon of lemon juice.
     Add 1/4 teaspoon of anchovy paste.
     Step 2:  Add 1 1/2 tablespoons of minced shallot.
     Add 1 teaspoon of finely minced garlic.
     Add 2 tablespoons of chopped capers.
     Add 3 tablespoons of finely chopped cornichon pickles.
     Step 3:  Add 1 pinch of sea salt and white pepper.
     Add 1 pinch of black pepper.
     Add 2 pinches each of:
     - marjoram
     - tarragon
     - basil
     - oregano
     - chervil
     Add 1 1/2 tablespoons of minced Italian Parsley.
     Add 1 or 2 pinches of cayenne pepper.
     Step 4:  Mix the ingredients together.
     Refrigerate the remoulade for 1 hour, so the flavors meld.

     Crawfish Remoulade and Romaine Hearts:
     Step 1:  Shell 15 to 20 poached crawfish tails.
     Set 1 whole poached crawfish aside so it can be use as a garnish.
     Step 2:  Cut a romaine heart into 5 thin wedges.
     Place the romaine wedges on a plate.
     Place a few thin sliced onion rings on the stalk ends of the romaine.
     Place 4 or 5 plum tomato slices on the onions.
     Step 3:  Spoon about 1/3 cup of the remoulade over the tomato slices.
     Place the crawfish tails on the remoulade.
     Sprinkle a few capers on the remoulade.
     Place the whole poached crawfish garnish on top.
     Step 4:  Garnish the plate with lemon slices.
     Sprinkle some julienne sliced green onion around the remoulade and crawfish.
 
     This is a great tasting salad entrée!

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