CRAWFISH REMOULADE SALAD
Popeye's Louisiana Kitchen Recipe
1/2 tablespoon granulated sugar
1 tablespoon lemon juice
1/8 cup finely diced tomatoes
1/4 cup mayonnaise
1/8 cup Zatarain's Creole Mustard
1/2 tablespoon chopped parsley
2 teaspoons ground paprika
1/6 head of iceberg lettuce
1 green onion, diced on an angle
1/2 tomato, cut into wedges
Sugared Lemon Juice: In a small cup, place 1 tablespoon of lemon juice and then pour in 1/2 tablespoon granulated sugar. Mix so the sugar dissolves in the lemon juice.
Remoulade: In a small bowl, combine 1/4 cup mayonnaise, 1/8 cup Zatarain's Creole Mustard, 1/8 cup finely diced tomatoes, 2 teaspoon ground paprika and 1/2 tablespoon chopped parsley. Blend ingredients together until thoroughly mixed. (Place in refrigerator to keep cold.)
Crawfish: Spread out Popeye's Crispy Crawfish or Popcorn Shrimp on a cookie sheet and bake in a 350 degree oven for 5 to 8 minutes or uncovered in a microwave for 1 to 1 1/2 minutes.
Assembly: Remove core from the lettuce. Then, remove the outside two layers of lettuce and any other brown sections. Cut lettuce in half perpendicularly and then cut the halves into three sections. Use one of the sections for your base. Fan out the Iceberg on a plate. Drizzle the sugared lemon juice solution onto the lettuce. Place the Crispy Crawfish on top of lettuce, followed by the Remoulade Dressing. Garnish with tomato wedges, green onion and add a sprinkle of paprika for flare. Your salad is complete.