Culinary Insitute of New Orleans

Jumbo Lump Crabmeat Ravigote Salad
Serves 1

3 oz. Jumbo Lump Crabmeat
1 oz. Ravigote Dressing
3 oz. Mango Salsa
3 slices Red Tomatoes
1/4 Avocado
2 Asparagus Spears, blanched
1 oz. Field Greens

Chill a large dinner plate. Toss mixed greens with 2 oz. basil dressing. Place greens in center of plate. Overlap tomatoes in center on top greens. Mound crabmeat ravigote in center atop tomatoes (as high as possible without covering all the tomatoes). Fan 1/4 avocado on plate edge. Spoon mango salsa around remaining 2/3 of plate edge.

Garnish with asparagus spears crossing and leaning up on crabmeat. Sprinkle the jumbo lump crabmeat ravigote with black sesame seeds.

Ravigote Dressing
Serves 12 (2 oz. Portions)

1/2 cup Parsley, minced
4 oz. Capers, minced
1/2 cup Mayonnaise
1/2 cup Creole Mustard
1 tsp. Colemans Dry Mustard
1/2 tsp. Lemon Juice
1 tbsp. Worcestershire Sauce
1 tsp. Horseradish
2 Eggs, hardboiled and diced
1/4 tsp. Salt
1/4 tsp. Black Pepper

Place all ingredients into a mixing bowl and combine. Refrigerate until needed.

Basil Vinaigrette
Serves 32 (2 oz. Portions)

2 qt. Salad oil
4 Shallots, minced
1/3 cup Balsamic Vinegar
3/4 cup Honey
30 leaves Basil
1/3 cup Creole Mustard
Salt and Pepper to taste

Place all ingredients in robo coup except oil and turn on. Slowly drizzle oil to emulsify. Check for seasoning.

Mango Salsa
Serves 32 (1 oz. Portions)

3 Mangos, diced
1 bunch Green Onions, diced
8 Roma Tomatoes, diced
1 Yellow Onion, diced
1/4 Jalapeño Pepper, seeded & diced
1 tsp. Cilantro, minced
3 tbsp. Lime Juice
1/2 cup Honey
1/4 cup Extra Virgin Olive Oil
3 tsp. Rice Wine Vinegar
1 tsp. Salt
1 tsp. Black Pepper

Combine all ingredients in mixing bowl, toss well and check for seasoning.

*Mangos may be purchased whole or in jars, already sliced, in most supermarket produce departments.