Ingredients
Florida Citrus Remoulade Dressing:
- 200 ml Florida Orange Juice
- 1 tsp. orange zest, chopped
- 220 g mayonnaise
- 75 g ketchup
- 3 tbsp. cornichons, chopped
- 2 tbsp. capers, chopped
- 2 tbsp. mustard
- 2 tbsp. lemon juice
- 1 ½ tbsp. fresh tarragon, chopped
- 1 tbsp. Creole seasoning
- 2 tsp. Worcestershire sauce
- 2 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. Original TABASCO® brand pepper sauce
Crispy Gator:
- 500 ml Florida Orange Juice
- 60 ml Original TABASCO® brand Pepper Sauce
- 700 g alligator, tail meat, 5-centimetre pieces
- 120 g flour
- 1 tbsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 375 ml club soda, cold
- Salt to taste
- Pepper to taste
For Salad:
- 100 g Florida Grapefruit Segments, seeded
- 150 g Florida Orange Segments, seeded
- 450 g mixed greens
- 180 g fennel, thinly shaved
- 100 g red cabbage, shredded
- 100 g cucumber, thinly sliced
- ¾ medium red onion, thinly sliced
- 50 g radish, thinly sliced
Preparation
Combine all ingredients; mix well.Cover and chill.
Combine Florida Orange Juice with TABASCO®.Place alligator in baking dish; pour orange juice mixture over alligator.Cover and refrigerate for at least 1 hour or preferably overnight.To prepare alligator, combine flour, cornstarch, baking soda and salt in bowl; add club soda and stir just until combined.Batter will be lumpy.Remove alligator from marinade; drain on paper towels.Discard marinade.Dredge alligator pieces in flour mixture; fry in deep fryer at 180° C or pan-fry over medium-high heat for about 5 minutes, or until golden brown and cooked thoroughly.Remove from oil; drain on paper towels.Season with salt and pepper to taste.
Combine all ingredients in large salad bowl.Toss with reserved dressing to coat.
Place a mound of salad in centre of each plate.Place 3 to 4 pieces of Crispy Gator on each salad.Serve extra Florida Citrus Remoulade Dressing on the side.
