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Bouquet of Mizuna and Heirloom Tomatoes,
Soft-Shell Crawfish Tempura with Creole Mustard Vinaigrette


Yield:
8 servings

  • 10 ounces mizuna*
  • 1 pound heirloom tomatoes, sliced
  • 16 pieces soft-shell crawfish
  • 1 cup Tempura batter, see recipe
  • 1 ounce Creole mustard (spicy brown mustard may be used as a substitute)
  • 3 ounces salad oil
  • ounce chives
  • ounce garlic, blanched and chopped
  • 8 ounces Belgian endive
  • 2 ounces Champagne vinegar
  • ounce fresh basil, finely chopped
  • Salt and pepper to taste

Place the tomatoes in a bowl with the basil and cracked peppercorn. Wash the mizuna and endives, separate the leaves, and set aside.

In a pot of heated oil, place the tempura-battered crawfish until crisp and light golden brown, set aside on a paper towel to drain.

For the vinaigrette, put the mustard in a bowl, add the oil and vinegar, slowly combining and season to taste. Add the garlic.

*Mizuna is a feathery, delicate salad green from Japan available in farmer's markets and specialty produce markets from spring through summer.


Tempura Batter

Yield: 1 cup

Using cold water is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix in evenly. Sticky batter results in oily tempura.

  • 1 egg, beaten
  • 1 cup cold water
  • 2 Tablespoons dry white wine
  • 1 cup flour

Beat the egg and mix with the water and white wine. Add the flour and whisk quickly.

Wine Pairing
Chardonnay


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