Creole Croutons Recipe Fresh

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HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING



House Salad with Creole Mayonnaise Dressing image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 20

1 medium egg*
2 tablespoons lemon juice
1/2 medium white onion, diced
2 1/4 cups canola, vegetable, or corn oil
1 1/2 teaspoons hot sauce
1 tablespoon freshly ground black pepper
Kosher salt
2 hearts romaine lettuce, cleaned and diced into 1? by 1? pieces
1 head bibb lettuce, cleaned and diced into 1? by 1? pieces
16 ounces pecan smoked bacon
4 eggs
4 ounces Gruyere cheese, shaved
1 1/2 cups brioche bread croutons (recipe follows)
Salt and pepper to taste.
1/4 pound melted butter
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh basil, minced
2 cups Brioche bread (cut into 1/8? by 1?8? inch pieces

Steps:

  • Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
  • Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
  • Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
  • Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
  • Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
  • Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.

CREOLE SEASONED CROUTONS - AIR FRYER METHOD



Creole Seasoned Croutons - Air Fryer Method image

Homemade Creole Seasoned Croutons add flavor to salads and snack mixes. Easy to whip up and delicious to snack on just as they are. So easy to bake in the oven!

Provided by Janelle

Time 20m

Number Of Ingredients 6

8 slices of bread - any style
1 Tablespoon of Creole seasoning
1/2 cup butter
1/3 cup shredded Parmesan cheese (not powdered)
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Steps:

  • Cut bread into bite sized pieces
  • Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
  • In a small pot, add butter and cook on low until butter is melted.
  • Add cheese, onion powder and garlic powder.
  • Continue cooking on low until mixture is smooth and creamy.
  • Pour cheese mixture over bread cubes. and mix well.
  • Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
  • Cook at 200*F for 5 minutes.
  • Remove basket from air fryer and stir bread cubes.
  • Cook for an additional 5 minutes.
  • Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
  • Serve immediately on salads or on top of casseroles.

Nutrition Facts : Calories 106 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 376 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CROUTONS



Croutons image

This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Yield 12

Number Of Ingredients 3

15 slices bread
¼ cup butter, melted
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g

CREOLE CAESAR SALAD



Creole Caesar Salad image

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

1 head romaine lettuce
1 head red romaine lettuce
1 head boston lettuce
6 ounces extra virgin olive oil (Basil flavor if desired)
1/4 cup pickled garlic (Crushed then minced fine)
2 tablespoons lemon juice
1 tablespoon creole mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon soy sauce
1/2 teaspoon fish sauce
2 eggs
1/4 cup freshly grated romano cheese
1/4 cup freshly grated parmesan cheese
crouton

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

CREOLE CROUTONS



Creole Croutons image

What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!

Provided by Nif_H

Categories     Creole

Time 10m

Yield 3 cups

Number Of Ingredients 3

3 cups day-old bread cubes (use grain bread for an extra crunch)
2 tablespoons olive oil
1 tablespoon creole seasoning

Steps:

  • Heat oven to 375C . In a bowl, mix oil with seasoning.
  • Toss the stale bread cubes with the seasoned oil. Spread in a single layer on a baking sheet. Bake for until golden brown, about 4-5 minutes.

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.

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.

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