Ingredients Weight Measure
Limes, juice of 2 ea.
Orange, juice of 1 ea.
Canola oil 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Kosher salt 2 Tbsp.
Arugula 1 bunch
Watercress 1 bunch
Frisee 1 head
Endive 6 ea.
Crayfish meat, cooked & cleaned 6 oz.
Pineapple, fresh, small dice 1/2 cup
Mango, fresh, small dice 1/2 cup
Papaya, fresh, small dice 1/4 cup


  1. For vinaigrette, whisk together lime juice, orange juice, canola oil, TABASCO® Garlic Pepper Sauce and kosher salt.
  2. For the salad, clean and dry arugula, watercress and frisee. Select the thinnest and longest pieces of arugula. Remove and stems from the watercress. Tear frisee leaves off the head of the frisee. Thinly slice endives crosswise. Set aside in a large bowl.
  3. In a small bowl, toss the crayfish meat and tropical fruits with 2 Tbsp. vinaigrette. Toss approximately 1/2 cup of the remaining vinaigrette with the lettuce leaves. Hold back some of the vinaigrette if necessary. Do not overdress.
  4. Serve on small salad plates. Each salad should have 4-6 pieces of arugula, 1/2 head of endive, 3-4 pieces of frisee and 2-3 leaves of watercress. Arrange salad in center of plate and garnish with crayfish and tropical fruits.

Yield: 12 servings