Marinated Crawfish, Zucchini and Summer Squash Salad

Romantics say that it's the simple things in life that are best. Well if that's so, then this simple crawfish and squash salad should set hearts aglow. I recommend serving it in a beautiful cut crystal bowl to enhance its presentation.


  • 1 pound crawfish tails
  • 3 medium zucchini squash, shredded
  • 3 medium summer squash, shredded
  • 1 small Bermuda onion, thinly sliced
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 2 tbsps garlic, minced
  • 1/4 cup sweet pickle relish
  • 1/3 cup salad oil
  • 1/3 cup red wine vinegar
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp cracked black pepper

In a large mixing bowl, combine crawfish, squash, 1 small Bermuda onion, bell peppers, garlic and relish. In a separate mixing bowl, combine salad oil, wine vinegar, basil, thyme, salt and pepper. Using a wire whisk, whip until well-blended. Pour marinade evenly over vegetable mixture, cover and refrigerate salad overnight. Prior to serving, toss and drain off any excess liquid. Place the salad into a decorative serving bowl and garnish with edible flower petals such as pansies, dianthus, violets or marigolds.

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