Salad with Crawfish Ravigote -

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Salad with Crawfish Ravigote

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By Bourbon House Restaurant, New Orleans

Posted July 23rd, 2007

This article is reprinted with permission from Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants, by Linda Bauer, (2006, Bright Sky Press)

Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants

Servings:	8
Author Notes:	I thoroughly enjoyed taking a trip down memory lane with the recipes in this book. Forty eight classic Louisiana restaurants are represented, many my personal favorites. While it may be true that Hurricane Katrina has altered the face of Louisiana, the fabulous flavors of these recipes are a constant that will endure now and forever. In addition to the recipes, you'll find photos and essays about the historic restaurants that contributed to the collection. If you know what it means to miss New Orleans (and the rest of Louisiana) you'll be happy to know you can now recreate the flavors right in your own kitchen.
Ingredients:	1/2 cup mayonnaise 1/4 cup Creole mustard 1/2 tablespoon capers, chopped 3/4 teaspoon prepared horseradish 1 hard-boiled egg, chopped 2 green onions (green parts only), thinly sliced 1 pound cooked crawfish tails 1/4 cup olive oil 2 tablespoons cane vinegar 1 head green leaf lettuce, sliced into very thin ribbons 1 carrot, julienned 1/4 small head purple cabbage, thinly sliced salt and fresh ground pepper to taste
Instructions:	Fold together the mayonnaise, Creole mustard, capers, horseradish and half of both the chopped egg and green onion in a non-reactive bowl. Adjust seasoning with salt and fresh ground pepper to taste. Season crawfish tails with salt and fresh ground pepper. Gently fold in the ravigote dressing. Blend together the oil and vinegar and season to taste with salt and fresh ground pepper. Toss the lettuce, carrots and cabbage with the vinaigrette. To serve, divide the salad onto chilled serving plates. Top each with about 4 ounces of the crawfish ravigote. Garnish with the remaining chopped egg and thinly sliced green onions.