Summary: This is such a great dish. Southern meets healthy meets autumnal aioli? What's not to love!
Yield: serves 2-4
- 1 pound Brussels sprouts, washed and trimmed
- 1 pound crawfish tails
- 5 small Hakurei turnips (if you can't find these, use a sweet radish, a small apple or omit)
- 2/3 cup apple cider
- 5 slices bacon
- 3 tablespoons mayonnaise
- 2 heaping teaspoons Dijon mustard
- salt, pepper, Tony Chachere's (or Old Bay)
- fresh lemon wedges
Bring a large stockpot full of well-salted water to a boil. When boiling, add the trimmed Brussels sprouts and cook about 4 minutes. They should be bright green; you're just blanching them. Drain and rinse thoroughly with cold water. Set aside.
Refill that stockpot with well-salted and bring to a boil. When boiling, add the crawfish tails and cook until just done, 4-5 minutes. Drain and rinse with cold water. Set aside.
In the meantime, pour the apple cider into a small saucepan and reduce over medium-high heat until you're left with 3 tablespoons.
Fry the bacon in a skillet. Using tongs, transfer the cooked slices to a paper towel-lined plate, and reserve a generous 1 tablespoon of the drippings. You can discard the rest.
Fit your food processor with the slicing blade, and drop the Brussels sprouts and Hakurei turnips though the feed shoot until you're all done. Turn the sliced veggies out into a large mixing bowl and add the crawfish.
In a small bowl, whisk together the reduced apple cider, the reserved bacon drippings, the mayo and Dijon and about 1/4 teaspoon of Tony Chachere's. When everything is well combined, taste and add salt, pepper and/or Tony Chachere's as needed.
Gently toss the aioli with the vegetables and crawfish. Crumble the bacon slices over the top, sprinkle a bit more Tony Chachere's on top and squeeze fresh lemon over the whole mess.