Fried Crawfish Remoulade Salad

ingredients

• 4 1/2 teaspoons drained bottled horseradish
• 4 1/2 teaspoons Creole mustard or Dijon mustard
• 3 tablespoons distilled vinegar
• 1 teaspoon paprika
• 1/2 teaspoon salt
• cayenne to taste
• 1/3 cup vegetable oil plus additional for frying
• 2 scallions, chopped fine
• 1 celery rib, chopped fine
• 1 pound shelled crawfish tails, thawed if frozen and drained
• all-purpose flour seasoned with salt and pepper for dredging
• 1 quart shredded romaine
• 2 cups shredded radicchio

directions

In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered.

In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1.5 inches of additional oil to 390 degrees. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain.

In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with remoulade.