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
- ¼ ounce chives
- ½ ounce garlic, blanched and chopped
- 8 ounces Belgian endive
- 2 ounces Champagne vinegar
- ¼ 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.
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.