Crawfish Asparagus Salad
(Pearls)


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Ingredients

1 14oz can Quartered Artichoke hearts - drained
1 lbs Crawfish Tail Meat - drained, rinsed and rough chopped
1/2 Cup Red Onion - small dice
2 Green Onion - thin slice
3 Stalks Celery - small dice
1 tsp Salt
1 tsp Creole Seasoning
1 tbs Whole Grain Mustard
2 Cups Mayonnaise

Lemon Chive Vinaigrette
1 Cup Salad Oil
1 tbs Lemmon Pepper
2 ounces Red Wine Vinegar
3 tbs Whole Grain Mustard
4 Chives

Instructions

For Vinaigrette:

Mix all ingredients except the oil. Slowly whisk in oil.

For Salad:

Combine all ingredients in a large mixing bowl and mix gently until all ingredients are well coated. Set aside.

Put mixed greens on four plates then top with 3 or 4 blanched asparagus and drizzle with Lemon Chive Vinaigrette. Split Crawfish Artichoke salad between the four plates, garnish with fresh lemon and serve.

**Tips on Blanching Asparagus

To keep your asparagus looking fresh and green when blanching, get a large pot and fill it with salted water. Bring it to a rolling boil and add your trimmed asparagus – do not cover. Cook for two minutes and drain, run under cold water to stop the cooking process.
 
 
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