Salad

Chopped Salad

  • 8 cups romaine lettuce
  • ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
  • ¼ cup minced green onion
  • ½ cup diced orange bell pepper
  • ½ cup sliced grape tomatoes
  • ½ cup diced cucumber
  • ½ cup fresh sweet corn cut from the cob
  • ¼ cup diced purple onion
  • Pickled Green Tomato Vinaigrette (recipe follows)
  • Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

  • 1 cup drained pickled green tomato relish, reserve liquid
  • ½ cup reserved liquid from pickled green tomato relish
  • 3 tablespoons cane vinegar
  • cup extra-virgin olive oil

Fried Fish Croutons

  • 1 pound firm white-fleshed fish fillets
  • cornmeal-based fish fry (we used Louisiana Fish Fry)
  • cooking oil for frying

Chopped Salad with Fried Fish Croutons

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  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Per Serving:

  • 1 medium Creole tomato
  • 2 ounces Louisiana jumbo lump crabmeat
  • 1 tablespoon Ravigote sauce (recipe follows)
  • 1 tablespoon Lemon Confit (recipe follows)
  • salt and pepper
  • onion, thinly sliced (optional)
  • radishes, thinly sliced (optional

Ravigote Sauce:

  • 1 teaspoon dry mustard
  •  whole lemons, juiced
  • 1 cup mayonnaise
  • 1 tablespoon parsley, chopped
  • 1 teaspoon fresh tarragon, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 hard-boiled egg, minced
  • 1 teaspoon Louisiana hot sauce, or to taste
  • 1 teaspoon freshly ground black pepper 
  • 2 tablespoons capers, drained
  • ¼ cup red bell pepper, diced small
  • 1 tablespoons finely diced poblano pepper

Lemon Confit:

  • 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
  • 6 tablespoons kosher salt
  • 1 cup fresh lemon juice
  • olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

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  • 1 gallon vegetable or peanut oil
  • 2 cups piquillo peppers, canned or packed in oil
  • 2 cups mayonnaise
  • 1 cup rice flour, plus extra for dredging shrimp
  • 1½ cups soda water
  • 1 egg
  • 2 dozen large Louisiana shrimp, cleaned, tail on
  • fresh hergs or greens for garnisn (such as basil, mint, cilantro, mizuna, and/or arugula)
  • white wine vinegar, for dressing
  • Tabasco
  • salt and freshly ground black pepper

John Besh's Crunchy Shrimp Salad

John Besh's Crunchy Shrimp Salad

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  • 2 lbs (1¼-inch thick) boneless beef top loin (strip) steak
  • Creole seasoning
  • 25-ounce packages mixed baby kale (or other salad greens)

Pepper Jelly Vinaigrette

  • 6 tablespoons white wine vinegar
  • 4 tablespoons Dijon or Creole mustard
  • 3 tablespoons store-bought pepper jelly
  • 3/4 cup olive oil
  • salt and freshly ground pepper

Creole-Spiced Steak Salad

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Course: 
  • 4 slices of bacon
  • 2 cups fresh or frozen whole corn kernals
  • 1 cup frozen baby lima beans*
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 smalll fresh jalapeno pepper, seeded and finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon lime peel, finely shredded
  • 1 tablespoon lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon chii powder

*Note: We substituted baby limas for sweet soybeans in the original recipe

Skillet Corn Bacon and Lima Beans Salad

Skillet Corn Bacon and Lima Beans

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  • 3 pounds fresh headless Louisiana shrimp 
  • 3 lemons
  • salt, black pepper and crab boil
  • 3 cups cane vinegar
  • ¾  cup sugar
  • 2 teaspoons crushed red pepper flakes
  • ¼ cup fresh chopped parsley
  • ¼ cup fresh chopped basil
  • 4 teaspoons ground celery seed
  • 2 cups olive oil
  • 1 red onion, sliced 
  • 3 bell peppers, large dice (red, yellow &/or green)
  • 4 jalapeño peppers, sliced 
  • 2 small cucumbers, sliced
  • 3 garlic cloves, sliced
  • 10 pickled pearl onions, in juice
  • 2 tablespoons capers
  • 10 allspice berries
  • 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

Scott Varnedoe's Pickled Shrimp

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  • 1 rotisserie chicken, cooled, skinned, deboned and chopped
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, finely chopped
  • 4 stalks celery, chopped
  • 1 jalapeño pepper, fined chopped (or to taste)
  • 1/2 red onion, finely chopped
  • 3/4 cup raisins, Craisins, or dried cranberries 
  • 1 cup grapes, sliced, to taste 
  • 1/2 cup mild cheddar cheese, finely shredded
  • 3/4 cup mayonnaise, or more as needed
  • 1 tablespoon mustard
  • pepper
  • 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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Course: 
  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese, finely grated
  • 1 hard-boiled egg, peeled
  • kosher salt and freshly ground black pepper
  • 14 ounces kale, center stalks removed, thinly sliced crosswise (about 8 cups)

 

Kale Caesar Slaw

Kale Caesar Slaw

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