In this recipe, Hastings celebrates the South's famous crawfish, also known as crayfish. Mâche is delicious but can be expensive and hard to find. You can substitute gourmet greens or arugula.

Chris Hastings
Recipe by Cooking Light August 2006

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Snap tough ends off asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender. Sprinkle with pepper. Toss with 2 tablespoons Preserved Lemon Vinaigrette; chill until ready to serve.

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  • Combine crawfish, mâche, parsley, and remaining 2 tablespoons Preserved Lemon Vinaigrette, tossing to coat. Arrange 3 green and 3 white asparagus spears on each of 4 plates; top with about 1/2 cup salad mixture. Serve immediately.

Source

Hot and Hot Fish Club, Birmingham, Alabama

Nutrition Facts

83 calories; calories from fat 35%; fat 3.3g; saturated fat 0.5g; mono fat 2.1g; poly fat 0.5g; protein 9.5g; carbohydrates 5.3g; fiber 0.5g; cholesterol 57mg; iron 2.6mg; sodium 401mg; calcium 52mg.
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