Crawfish and Roasted Sweet Potato Salad with Fried Okra and Buttermilk Dressing
Serves 4
1 pound sweet potatoes, peeled and cut into ¾” cubes
2 teaspoons olive oil
1 tablespoon finely chopped garlic
2 tbsp Creole Seasoning
salt
Freshly ground black pepper
¾ cup buttermilk
½ cup sour cream
2 teaspoons fresh lime juice
¼ teaspoon hot red pepper sauce
2 tbsp chopped green onions
2 tbsp chopped fresh parsley leaves
1 pound crawfish tails
6 oz mesclun lettuce or other salad greens
Fried Okra, accompaniment, recipe follows
Preheat oven to 375 degrees F.
In a bowl, toss the sweet potato cubes with the oil and 1 teaspoon of the garlic. Season lightly with creole seasoning, salt and pepper, tossing to coat evenly. Arrange in a baking dish and roast, stirring occasionally, until browned. Let cool.
To make the dressing, in a medium bowl, whisk together the buttermilk, sour cream, lime juice and hot pepper sauce. Add the green onions, parsley and remaining 2 teaspoons garlic. Adjust the seasoning, to taste, with salt and pepper.
In a large bowl, toss the crawfish with enough dressing to lightly coat, ½ to ¾ cup. Adjust the seasoning, to taste. Arrange the lettuce on 4 large salad plates. Place the crawfish salad in the center of the lettuce and arrange the roasted sweet potatoes around the crawfish. Garnish with the fried okra and drizzle to taste with the remaining buttermilk dressing. Serve immediately.
