Emeril’s rejer og Avocadosalat med New Orleans-Style Remoulade Sauce og Baby Greens

Denne vidunderlige lækre rejer og avocadosalat parret med en New Orleans-stil remouladesaus er courtesy of Emeril Lagasse.

Kilde: Martha Stewart Show, maj forår 2008

portioner

ingredienser

6 kopper blandet babysalatblade, såsom lollo rossa, rød eg, rødt blad, mizuna, arugula og tatsoi
New Orleans-Syle Remoulade Sauce, afkølet
Groft salt og friskmalet sort peber
16 små druer eller kirsebærtomater, halveret
1 spsk ekstra jomfru olivenolie
2 Hass avocados, skrællet og pitted
Emerils Simple Kogte Rejer, afkølet
1/4 kop tyndt skiverne, til garnering

1.

Sæt salat i en stor skål; drys med halvdelen af remouladesausen og sæson med salt og peber. Toss indtil godt kombineret. Placer tomater i en lille skål; drys med olivenolie. og kaste at kombinere.
2.

Opdel salat jævnt mellem 4 plader. Placer avocado halvdele på toppen af salat og divider tomater jævnt mellem hver plade. Kast rejer med resterende remouladesaus og placere ovenpå avocado. Garnér med scallions og tjen straks.

Johnny
27.04.2023 @ 02:42

This wonderful and delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse. Source: Martha Stewart Show, Spring 2008. 4 servings. Ingredients: 6 cups mixed baby salad greens, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi. New Orleans-style Remoulade Sauce, chilled. Coarse salt and freshly ground black pepper. 16 small grapes or cherry tomatoes, halved. 1 tablespoon extra-virgin olive oil. 2 Hass avocados, peeled and pitted. Emerils Simple Boiled Shrimp, chilled. 1/4 cup thinly sliced scallions, for garnish. Directions: 1. Place salad greens in a large bowl; sprinkle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; sprinkle with olive oil and toss to combine. 2. Divide salad evenly among 4 plates. Place avocado halves on top of salad and divide tomatoes evenly among each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.