Salad

Course: 
  • 1 large garlic clove, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 lb bite-sized pasta, e.g. penne
  • 1 pound scallops
  • 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
  • 1 cup grape tomatoes, halved and lightly salted
  • 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
  • 4 ounces Feta cheese, crumbled
  • 1/4 cup fresh oregano, chopped
  • salt and freshly ground black pepper

Lemony Seafood Pasta Salad

 

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Course: 
  • 1 head cabbage (about 1½ pounds)
  • 3 tablespoons rice wine or white vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup Asian-style sesame oil
  • 1/3 cup smooth peanut butter, at room temperature
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • salt, pepper
  • hot chile oil
  • 1 tablespoon unsalted butter
  • 1 cup unsalted roasted peanuts
  • Pesticide-free edible flowers for garnish (optional)

Peanutty Coleslaw

Peanutty Coleslaw 

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  • 1 store-bought rotisserie chicken
  • 1 large head Romaine lettuce, cored, torn into bite-sized pieces
  • 2 carrots, peeled, sliced very thin
  • 1 rib celery, sliced very thin
  • 1/4 pound tasso or smoked ham, chopped
  • 1/4 cup chopped green onion
  • Fresh Creole Tomato Vinaigrette (recipe here)
  • 4 ounces white Cheddar cheese, finely cubed
  • 4 large hard-boiled eggs, peeled and quartered
  • black pepper
  • Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

Louisiana Chef's Salad 

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Course: 

For the shrimp

  • 2 quarts water
  • 4 tablespoons liquid crab boil
  • 2 pounds large raw Gulf shrimp

For the dressing

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar (or stevia)
  • 1 cup extra virgin olive oil (more if needed)
  • Kosher salt
  • Freshly ground black pepper

For the assembly

  • 1 lb jumbo lump, Louisiana blue crab meat
  • 2 cups spring mix lettuce greens
  • 2 cups spinach leaves, stems removed
  • 2 cups chopped iceberg lettuce
  • 1 cup thinly julienned carrots
  • 1 cup cherry tomatoes
  • 1 lb packaged Louisiana crawfish tails
  • 1 lb Louisiana blue crab claws, cooked and shelled
  • 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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Course: 
  • 1 cup mayonnaise
  • 3 tablespoons tarragon vinegar or white wine vinegar
  • 3 green onions, chopped
  • 3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste (optional)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 pounds cooked small (2-inch) red boiling potatoes, cooled to room temperature and quartered

Green Goddess Potato Salad

 

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Course: 
Shrimp

  • 3 lbs Vermillion Bay Sweet Shrimp
  • 1 bottle Abita Amber beer

Vinaigrette

  • 12 oz. Olive oil                
  • 3 oz. Cane vinegar            
  • 2 tablespoons Dried Oregano
  • 2 tablespoons Dried Thyme
  • 2 tablespoons Dried Basil              
  • 1 tablespoons Black Pepper
  • 2 tablespoons Steen’s Syrup
  • 1 tablespoons Garlic, Minced

Salad

  • 1 lb spring mix, leafy lettuce
  • 6-8 small tomatoes, quartered
  • 8 oz. carrots, shredded

Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

 Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

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Course: 

2 pounds large Louisiana shrimp, heads removed

1 pound asparagus, trimmed, each cut into 4 pieces

1 large had Romaine lettuce, washed, cored, torn into bite sized pieces

1 7-ounce jar roasted red peppers, drained and chopped

3 anchovies from a tin, drained and chopped (optional)

1/2 cup chopped green onion

1 1/4 cups Olive Salad, jarred, or recipe here

1 cup shredded Parmesan

 Capparelli Salad

Capparelli Salad

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