Crawfish and Arugula Salad
Light and thematic, this is a great southern dish to serve any day of the week, especially if that day happens to be Kentucky Derby day. If you don't have crawfish, you can substitute lobster or crab and it'll be just as yummy!
(Adapted from Kentucky Derby Food Recipes)
Additional note: Kentuckians enjoy the native (and what they call) crayfish. Nearby neighbor Louisiana calls the crustacean “crawfish.” Or at least so says Mr. Google.
1 cup of homemade Mayonnaise
1 tbsp. creme fraiche
1/4 cup of minced chives
1/2 cup fresh horseradish (or to taste)
1 pound of Louisiana crawfish tails, boiled and brought to room temperature
Chervil, roughly chopped/minced
Arugula – amount depends on how you choose to serve this. I like family style so for me, it’s enough to fill the salad bowl (to then be topped off with the crawfish salad).
1 pickled, julienned small red onion*
Apple cider vinegar
Extra virgin olive oil
In a bowl, combine your mayo, creme fraiche, chives, horseradish, and salt and pepper to taste).
Once well mixed, carefully fold in your crawfish. Consistency-wise, you are looking for wet and creamy but by no means soupy.
Add the arugula into your serving bowl and splash with a (very little bit) of olive oil and apple cider vinegar. (You don’t want to overdress because you’re topping the lettuce with the creamy, already-dressed crawfish).
Season well with a pinch of salt and a good helping of the white pepper.
Add the crawfish salad and top with your pickled onions and chervil to make it look pretty.
To Pickle Onion
Combine the vinegar, sugar, and salt in a small bowl, whisking until the sugar and salt dissolve into the vinegar.
In a jar or bowl you can seal well, combine the vinegar mixture with the onion slices and let sit at room temperature for at least 1 hour.
Drain the onion is ready to go!