Fried Crawfish Salad, Mirliton Relish & Creole Mustard Dres

Recipe Ingredients

1		Mirliton - boiled, peeled, seed cut into small dice
3		Italian Roma tomatoes - seeded, and cut into small dice
1/4 cup	15g / 0.5oz	Small-diced red onion
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Finely-chopped parsley
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taset
1 lb	454g / 16oz	Crawfish tails
		Emeril's Essence - see * Note
1/2 cup	118ml	Buttermilk
1 cup	62g / 2.2oz	Cornmeal
1/2 cup	118ml	Masa
1 cup	237ml	Creole Mustard dressing
		(basic mayonnaise with Creole mustard)
4 cups	948ml	Assorted baby salad greens
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Garnish
2 tablespoons	30ml	Finely-chopped parsley
		Edible flowers

Recipe Instructions

* 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.

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

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