For those of you unaware, these South Louisiana hot summer days is much like those cold winter nights in the great Northwest! Its just not very inviting to go outside especially around a hot pit! It requires great devotion to the craft. yes, I know I am a weenie, but I am not sweating nor am I chancing heat stroke....LOL How did I ever work consturction when I was younger, the ignorance of youth!
Its hot today soooooo...... I decided on an old New Orleans classic for lunch, salad. The coonazz way!
There are as many variations of this salad as there are gumbos, this is mine and I have to say, its the best!
1C Good Ketchup (I used Hunts)
2T Creole Mustard
2T Mayo (the real stuff)
2T Minced sweet gerkins (Good ones, I used my canned ones)
2 Raw eggs beaten well
2 dashes Tabasco (or your personal prefrence, we all have one)
2 t Lea & Perins
1 ice cold mixing bowl
The above is the dressing, the remoulade sauce. Mix it and rechill. This salad is all about really really cold! Chilled plates, chilled shredded lettuce, cold boiled eggs, and cold boiled shrimp!
Make sure and chill the plate. I wedge those cold boiled eggs. The shrimp are boiled first in crawfish boil (its all crawfish boil to me), peeled and chilled. I use river shrimps very small white very sweet shrimp but those frozen salad shrimp work as well, and the fancy resturants may well use a couple a jumbos instead.
Thats it. That remoulade sauce makes all the difference.
This is what my lunch looked like.......
Well actually thats Pop's plate, it just ain't right if there ain't a tomato on a salad. LOL...... Sometimes when meaning to impress, I will core a tomato and fill it with a shrimp salad to go with the shrimp remoulade. They just go great together, and top that with some crumbled bacon. But not today.........
Nice meal for a hot southern day!
Easy to make, ingredients are available locally nearly anywhere, but Disco's.
Hope you try it, you'll add it to your cooking recipe book!