CREOLE CAESAR SALAD
Steps:
- To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
- To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
- In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
CREOLE SPINACH SALAD
Again, this is one of those recipes that I came up with while fooling around with pretty standard ingredients. It could be spicier (maybe with the addition of some cayenne or hot sauce) or, perhaps, smokier with the addition of a dark roux, but I like it in its current incarnation.
Provided by David J Rust
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients. Set aside.
- In a skillet, preferably non-stick, render the fat from the bacon over medium heat. This will take about 5-10 minutes. When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.
- Add the celery, onion, and green pepper and saute until the onions become translucent. Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.
- Add the andouille sausage and saute until browned. Add the cilantro, balsamic vinegar, and molasses and stir.
- Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens. Layer the lump crab meat, slivered almonds, and feta cheese over the spinach. Season the salad with salt and pepper to taste.
- Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.
Nutrition Facts : Calories 712.8, Fat 55.6, SaturatedFat 15.3, Cholesterol 104.4, Sodium 1302.3, Carbohydrate 22.8, Fiber 5.5, Sugar 9.3, Protein 32.6
CREOLE SALAD
A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.
Provided by Dreamer in Ontario
Categories Peppers
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the tomatoes, green pepper and olives.
- Whisk together the remaining ingredients.
- Toss with vegetables.
Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1
LOUISIANA SUNBURST SALAD (CREOLE)
This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.
Provided by Sydney Mike
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak cranberries overnight in the port wine.
- The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
- Add the lettuces & toss, then season with salt & pepper.
- Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.
Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3
BANANA SALAD
A nice fruit salad for potlucks or outdoor events - my grandmother always made it on the Fourth of July. Bananas, pineapple, and cream cheese in a tangy homemade sauce. Salad can be refrigerated or served immediately.
Provided by CLR
Categories Salad Fruit Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
- Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
- Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 29.3 g, Cholesterol 36 mg, Fat 7.2 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 62.2 mg, Sugar 20.5 g
CREOLE CAESAR SALAD
This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.
Provided by BarbryT
Categories Vegetable
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
- Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
- In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
- Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.
Nutrition Facts : Calories 165.6, Fat 16.3, SaturatedFat 2.9, Cholesterol 34.7, Sodium 117.9, Carbohydrate 2.5, Fiber 1.3, Sugar 0.9, Protein 3.4
JOY'S GREEN BANANA SALAD
A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?
Provided by Joy
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
- Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
- Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g
TANGY BANANA SALAD
In this simple and quick salad. the sweetness of bananas is complemented by the tang of yogurt and a hint of mustard.
Provided by RADHIKA GHATAGE
Categories Salad Fruit Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Mix together the yogurt, mustard powder, and salt in a serving bowl. Add the banana slices and stir gently until bananas are evenly coated with yogurt mixture.
- Garnish with chopped cilantro and chili powder. Serve immediately.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 49.7 g, Cholesterol 7.4 mg, Fat 3.1 g, Fiber 4.9 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 92.9 mg, Sugar 30.3 g
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