Louisiana Crawfish in a Hoisin Vinaigrette over Creole Tomatoes - Crescent City Farmers Market

Recipe courtesy of Chef Duke LoCicero of Cafe Giovanni

RECIPE
Louisiana Crawfish in a Hoisin Vinaigrette over Creole Tomatoes

Salad:

1 lb Boiled Louisiana Crawfish Tails
1 cup Red onion (chopped fine)
1 cup Stalk of celery (chopped on bias)
1 cup Napa cabbage
4 Shredded carrots
1 Head of broccoli (boiled and cut into small florets)
1 Creole tomato, sliced

Mix all salad ingredients except tomato and toss well. Serve over bed of sliced tomatoes. Add dressing.

Dressing:

1 cup Hoisin Sauce
2 tbs minced fresh ginger root
1 Squeeze of lime
1 tbs Honey
2 tbs Sesame oil
1/2 cup Soy sauce (low sodium)

Whisk together until well combined

Eat, enjoy.

Chef Duke LoCicero

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