Salad

 

  • 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
  • 1/2 bunch green onions, minced
  • 1/2 cup minced celery
  • 1/2 cup red pepper, cut into strips
  • 1/2 cup lettuce, cut into strips
  • 4 hard-boiled eggs, finely chopped
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper, to taste
  • 8 large iceberg or Boston lettuce leaves

 

 

 

 

 

 

 

  • 3/4 cup chopped celery
  • 3/4 cup chopped scallions (white and green parts)
  • 1/2 cup chopped parsley
  • 1 cup chopped yellow onion
  • 1/2 cup ketchup
  • 1/2 cup tomato puree
  • 1/2 cup Creole mustard or any coarse, grainy brown mustard
  • 2 tablespoons prepared horseradish or to taste
  • 1/4 cup red wine vinegar
  • 2 tablespoons paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup salad oil
  • 48 jumbo shrimp, peeled, boiled and chilled 
  • 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

 

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

Galatoire's Shrimp Remoulade  

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Course: 

 

For the Salad

  • 1 pound fresh Louisiana tuna (preferably fatty), cut into four equal sized blocks 
  • 1 tablespoons Paul Prudhomme's Shrimp Magic seasoning
  • 1 tablespoons melted butter 
  • 4  eggs, poached for 3 minutes and chilled in ice water, drained and refrigerated 
  • 1 cup each flour, eggwash and Panko bread crumbs for breading 
  • 1/2  pound fresh green beans (small Haricot Vert variety if available) cooked al dente and chilled in Ice water, drained 
  • 1 cup  store-bought olive salad 
  • 3/4 pound small Yukon Gold potatoes, boiled until tender, cooled and sliced 1/4-inch thick  

For the Sherry Vinaigrette

  • ½ Cup               Sherry Vinegar 
  • 1 Tbs.               Dijon Mustard 
  • 1 Tbs.               Sugar 
  • 1 ½ tsp.             Salt 
  • 1 pinch             Freshly ground Black Pepper 
  • 1 ½ tsp.             Fines Herbs (70% parsley, 20% chervil, 10% chives) 
  • ½ Cup               Virgin olive oil 
  • ½ Cup               Canola Oil 
  •  

 

RECIPE NAME 

 

Course: 
  • 2 packages of raspberry gelatin (3 ounces)
  • 3 cups orange juice
  • 2 unflavored gelatin (1/4 ounce)
  • 1 tablespoon fresh lemon juice
  • 1¼ cups sugar
  • 3 cups fresh cranberries
  • 2 granny smith apples, peeled, cored cut into wedges
  • 2 oranges, peeled and cut into bite size pieces
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1/4 cup pecans, chopped

Molded Cranberry Salad

 Cranberry Salad in Mold

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Course: 
  • 1/4 cup peanut oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon light brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon hot chile sauce
  • 1/2 head cabbage, finely chopped
  • 1/2 cup green onions, thinly sliced
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup dry, unsalted peanuts, chopped
  • salt & pepper to taste

Peanut Slaw

 

Peanut Slaw

 

Course: 
  • Extra virgin olive oil
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/2 Jerusalem artichoke, chopped
  • Salt and pepper
  • 2 large avocados
  • Juice of 1/2 lemon
  • 1 lb large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
  • 1 English cucumber, chopped
  • 1 cup grape tomatoes, cut in half lengthwise
  • 1 tablespoon sweet marjoram
  • 1 tablespoon parsley
  • 1 tablespoon lemon balm
  • 1 tablespoon chives
  • Balsamic vinegar
  • Lettuce leaves

Shrimp Salad with Avocado

Shrimp Salad with Avocado

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Course: 
  • 1 lb chicken breast, poached in seasoned water
  • 1/4 cup mayonnaise
  • 2 tablespoons apricot preserves
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons fine chopped walnuts, toasted
  • 2 tablespoons chopped sun dried cranberries
  • 1/2 small granny smith apples, diced in 1/4-inch squares 
  • 1½ tablespoons green onion cut on bias
  • salt, to taste
  • red pepper, to taste 
  • 2 heads Belgium Endive

Endive and Chicken Salad

Endive and Chicken Salad

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Course: 
Chicken

  • 1 very crisp head iceberg lettuce
  • 2 whole small skinless and boneless chicken breasts, trimmed of all fat
  • 2 tablespoons Cajun seasoning mix
  • 3/4 cup blue cheese dressing (store-bought or home-made)
  • 1 tablespoon finely chopped parsley, for serving
  • Lemon wedges, for serving

Shrimp as alternative

  • 1 very crisp head of iceberg lettuce
  • 1 pound 25/30 shrimp, peeled
  • 1 tablespoon liquid crab boil (optional, if boiling shrimp)
  • 4 tablespoons Kosher or sea salt
  • 3/4 cup blue cheese dressing (store-bought or home-made)
  • 1 tablespoon finely chopped parsley, for serving
  • Lemon wedges, for serving

Note: This salad dish can be prepared with either shrimp or chicken - your choice. The ingredients are nearly the same.

 

 

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