Creole Caesar Salad With Corn Bread Croutons

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS



Creole Caesar Salad With Corn Bread Croutons image

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.

Recipe From epicurious.com

Provided by Alexander Smalls

Categories     Summer     Salad     Corn     Okra     Dinner

Yield 6 servings

Number Of Ingredients 21

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

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.

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS



Caesar Salad with Spicy Pancetta and Cornbread Croutons image

This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.

Recipe From foodnetwork.com

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
1 1/2 tablespoons Dijon mustard
2 large cloves garlic, grated
Kosher salt and coarsely ground black pepper
1/2 cup lemon juice
1 tablespoon caper juice
2/3 cup olive oil
1/3 cup canola oil
3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
Parmesan, for grating
3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
16 to 20 thin slices pancetta, cooked crispy like bacon
1/2 teaspoon cayenne pepper

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F.
  • Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
  • Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
  • For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
  • For the salad: Preheat the oven to 375 degrees F.
  • Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
  • Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

CAESAR SALAD CROUTONS



Caesar Salad Croutons image

A fine Caesar salad is only as good as it's croutons.

Recipe From allrecipes.com

Provided by Ronald

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 30m

Yield 12

Number Of Ingredients 4

½ bulb garlic, peeled
1 cup extra virgin olive oil
¾ (1 pound) loaf sourdough bread, cubed
1 cup ghee
Calories402 calories
Carbohydrate16.6 g
Cholesterol43.7 mg
Fat36.2 g
Fiber0.7 g
Protein3.5 g
SaturatedFat13.3 g
Sodium182.7 mg
Sugar0.7 g

Steps:

  • Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
  • Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
  • Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
  • In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

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2016-11-18  · Directions. 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 …

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  • 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.
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