Louisiana Sunburst Salad Creole Recipes

LOUISIANA SUNBURST SALAD

Steps:

• Soak the cranberries overnight in the port.
• (If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
• In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper.
• Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

LOUISIANA SUNBURST SALAD

Steps:

• Soak the cranberries overnight in the port. Or for at least 6 hours.
• To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 - 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
• In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
• Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

LOUISIANA SUNBURST SALAD (CREOLE)

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.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

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.