Recipe for Fried Crawfish Salad, Mirliton Relish and Creole Mustard Dres 
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Yield:
4
Ingredients:
Amount Ingredient
1 x Mirliton boiled, peeled, seed cut into small dice
3 x Italian Roma tomatoes seeded, and cut into small dice
1/4 cup Small-diced red onion
1 tsp Minced garlic
2 tbl Finely-chopped parsley
2 tbl Extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taset
1 lb Crawfish tails see * Note
1/2 cup Buttermilk
1 cup Cornmeal
1/2 cup Masa
1 cup Creole Mustard dressing
(basic mayonnaise with Creole mustard)
4 cup Assorted baby salad greens
1/2 cup Grated Parmigiano-Reggiano cheese
----------------- GARNISH ----------------
2 tbl Finely-chopped parsley
Instructions:
Instructions: 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.

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