Creole Salad Recipes

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CREOLE POTATO SALAD



Creole Potato Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

4 medium russet potatoes, peeled and diced
Kosher salt and freshly ground black pepper
4 hard boiled eggs, peeled and chopped
1 1/2 tablespoons Creole mustard
1 1/2 tablespoons yellow mustard
3/4 cup mayonnaise
3 tablespoons sweet pickle relish

Steps:

  • Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
  • Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.

CREOLE SALAD



Creole Salad image

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

3 tomatoes, fresh
1 green pepper
4 stuffed green olives
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne

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

CREOLE CAESAR SALAD



Creole Caesar Salad image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 30

2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon Angel Dust Cajun Seasoning (see below)
Creole Anchovy Dressing
1 anchovy fillet
1 teaspoon minced garlic
1 large egg
2/3 cup vegetable oil
1/2 cup extra virgin olive oil
2 tablespoons Parmesan cheese
2 teaspoons Creole mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons freshly squeezed lime juice
1 teaspoon water
1/8 teaspoon Angel Dust Cajun Seasoning (see below)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 pound romaine lettuce, washed and cut into bite-sized pieces
Grated Parmesan cheese
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

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.

LOUISIANA SUNBURST SALAD (CREOLE)



Louisiana Sunburst Salad (Creole) image

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

2 ounces dried cranberries
2 ounces ruby port
1 ounce vegetable oil
2 ounces water
2 ounces raspberry vinegar
1/8 teaspoon Tabasco sauce (or less)
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 (24 ounce) package mesclun (baby lettuces)
1/4 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
2 ounces Stilton cheese, crumbled (or blue cheese)
2 ounces almonds, sliced & toasted

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

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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