Cajun Buttermilk Dressing, bacon bites, and fresh parsley jazz up spring’s most popular seafood in this wedge salad.
Crawfish Wedge Salad
MAKES 4 SERVINGS
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 pound crawfish tails, rinsed and drained
- 2 tablespoons all-purpose flour
- 1 teaspoon Cajun seasoning
- ½ cup sliced green onion
- 1 large head iceberg lettuce
- Cajun Buttermilk Dressing (recipe follows)
- 1 cup halved grape tomatoes
- Lemon wedges, to serve
- Garnish: chopped fresh parsley
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Pat crawfish dry with a paper towel. In a large bowl, toss together crawfish, flour, and Cajun seasoning. Add to skillet and cook over medium heat until crispy. Add green onion and cook for 1 minute. Remove from skillet and let drain on paper towels.
- Remove core from lettuce, keeping lettuce intact. Rinse and drain. Cut into 4 wedges. Drizzle with Cajun Buttermilk Dressing, and top with crawfish mixture, bacon, and tomatoes. Serve with lemon. Garnish with parsley, if desired.
Cajun Buttermilk Dressing
MAKES ABOUT 6 SERVINGS
Ingredients
- 1 cup cold whole buttermilk
- ½ cup cold mayonnaise
- 1 (1-ounce) package ranch dressing mix
- 2 tablespoons minced green onion
- 1 tablespoon Creole mustard
- 1 teaspoon salt-free Cajun seasoning
Instructions
- In a medium bowl, whisk together all ingredients. Cover and refrigerate for at least 1 hour or up to 2 weeks.
