Chef Pierce suggests using fresh Louisiana Oysters, deep-fried to a golden brown, and serving the oysters over a bed of sweet salad greens. Garnish with cucumbers, julienne carrots, fresh tomato slices, and a generous portion of Remoulade La Maisonette.
Ingredients:
4 dozen fresh Louisiana oysters (deep-fried) 1 pound of sweet salad greens 2 whole carrots, peeled and Julienned 1 sliced cucumber (seeds removed) 2 vine-ripe tomatoes cut into quarters
Remoulade La Maisonette
6 cup mayonnaise 3 cup vegetable oil 1 bunch green onion 2 ribs celery 1 cup parsley 1 lg. yellow onion ¾ cup minced garlic ½ cup horseradish ¾ cup Creole mustard ½ cup Worcestershire 1/3 cup Crystal Hot Sauce ½ cup yellow mustard 1 tbsp salt
Directions:
1. Combine all ingredients in a food processor (except the vegetable oil) then purée.
2. Slowly incorporate the oil until mixture is smooth and creamy.
Yields ½ gallon, which can be refrigerated and used to spice up meat, poultry and seafood dishes.
Makes 4 large salads
Click here for more information on La Maison Creole.
