Chef Nathan Gresham’s popular chopped seafood salad is an original Beausoleil Restaurant and Bar menu item that has long enjoyed a cult following. The dish combines lightly poached fresh Gulf shrimp, lump crabmeat, chopped hearts of palm, avocado and tomato tossed in a tangy, creamy house-made white remoulade sauce. Served in a tower mold, the salad delivers on presentation as well as flavor.
Gresham serves it with Bibb lettuce, a subtle suggestion for diners to assemble a DIY wrap. “I never made a big deal about it, but that was my intention,” says Gresham. “A lot of people have picked up on it, and some have asked for extra lettuce.”
Light, fresh and cool, this dish is just right for the steamy Louisiana summer.
Beausoleil Restaurant and Bar
7731 Jefferson Highway
Mon. to Thurs, 11 a.m. to 9 p.m.
Fri. and Sat., 11 a.m. to 10 p.m.
Sun., 11 a.m. to 3 p.m.