Crawfish remoulade, kale quiche

A few weeks ago, my friend, Lili, a Louisiana native and cook, discovered a copy of her father's remoulade sauce recipe, handwritten in his familiar scrawl. Understandably, she was thrilled, and I, a major remoulade fan, was excited to try a new version. Quickly: what is remoulade sauce? In Louisiana, it's a mayo-based condiment spiked with kicky additions like Dijon mustard, horseradish, garlic and scallions in its white form, and colored with paprika and/or ketchup in its red form. I've never been a fan of red remoulade, but the white version is the cat's meow, especially when paired with seafood. Boiled shrimp and crawfish, seafood cakes...they LOVE remoulade. So does a good apple and fennel slaw. Hell, even Saltines love remoulade.

So tonight, recalling the pounds of Louisiana crawfish I'd brought back from New Orleans last month, I decided to make crawfish remoulade to top an avocado-ruby grapefruit salad. Divine. I used Lili's dad's recipe and was quite pleased. Texas toast sticks were the perfect accompaniment. And this was just our starter.

crawfish remoulade atop avocado and ruby grapefruit, with Texas toast

Our entree was a kale and quinoa crustless quiche that I wanted to sample. T and I agree that it's nice but bland, definitely in need of more cheese and a kick here and there. I'll work on that.

kale and quinoa quiche