Creole Caesar Salad


Yield:
Serves 6

CATEGORIES
Ingredients
  • Creole Croutons
  • 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
  • Angel Dust Cajun Seasoning
  • 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
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 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. Makes about 1/2 cup

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    Recipe courtesy of Geoffrey Zakarian