Salad(lunch) to go with crayfish or shrimp etouffe.

I was thinking of some type of non-mayo slaw. Suggestions? Alternatives? I am not providing the main dish so can not provide details or even be sure what exactly it will be but the other cook in on a New Orleans kick.



caninechef March 4, 2016
Just an update- The etouffe chef cancelled so I ended up chief cook. I made this chowder and it was a big hit.
caninechef February 19, 2016
Thanks for all the suggestions and info on New Orleans style dishes. I like the idea of something with citrus, sharp and clean, to counterpoint what my friend comes up with.
Chef L. February 19, 2016
I've never felt compelled to serve a salad with étouffée. But, I'd agree a light, mayo-less slaw like the one Scott Peacock and Edna Lewis have. The use of vinegar and cucumbers is refreshing. I'd be more inclined to bag the salad and make a bread pudding with whiskey sauce for after the meal. Now, that's Nawlins'!
ChefJune February 17, 2016
If the other cook is on a New Orleans "kick," I would probably make a Celery Remoulade. It's a great go-with for Crawfish (not crayfish in NOLA!) Etouffee.
Smaug February 17, 2016
Poke Salat?
sexyLAMBCHOPx February 17, 2016
Definitely some French bread and served with some rice or potato salad.
sexyLAMBCHOPx February 17, 2016
For a salad green with a vinegarette - simple.
Exbruxelles February 17, 2016
I think a non-mayo slaw would be great: Simple, sharp and refreshing, a nice counter-point to the richness of whatever your New Orleans-crazed cohort comes up with. I like shredded napa cabbage, chopped cilantro, red onions, sliced kumquats and slivered almonds in a sweet-ish lemon/orange vinaigrette. Alternatively, my favorite salad for this time of year: Arugula, supremed orange segments (Cara cara!) avocado, red onion, and green olives tossed in the same sort of sweet-ish citrus vinaigrette. Sprinkle with feta.
Recommended by Food52