Salad

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.

 

 

Course: 

 

  • 1 whole chicken (about 4 pounds) 
  • Herb mixture (recipe follows)
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 of a loaf of French bread, torn into  3-inch pieces
  • 4 cups spinach leaves
  • 1/2 cup paper-thin slices of red onion
  • 1/3 cup currants
  • 1 cup toasted pecans
  • 1/3 cup plum vinegar
  • 2/3 cup extra virgin olive oil 

Herb Mixture:

  • 6 large bay leaves
  • Zest of 1 lemon
  • 6 minced garlic cloves
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

 

Rotisserie Chicken with French Bread Salad

 Rotisserie Chicken with French Bread Salad

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Course: 

Lemon Pepper Vinaigrette (Makes 1 cup)

  • 1 large egg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon roasted peppercorns
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 3/4 cup olive oil

Salad

  • 1 cup lemon pepper vinaigrette
  • 16 large shrimp, peeled except for the tails
  • 2 teaspoons Emeril's Creole seasoning
  • 4 cups assorted greens
    (Bibb, mache, frisée, arugula, watercress, radicchio, or other salad greens)
  • 16 spears large fresh asparagus, peeled and blanched

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

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Course: 
Vinaigrette
  • 3 tablespoons fresh blueberries
  • 3 tablespoons blueberry vinegar
  • 2 tablespoons honey
  • 1 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Salad

  • 4 cups baby spinach leaves
  • 1 red onion, thinly sliced in rings
  • 2 cups romaine lettuce leaves (use the small inner leaves)
  • 1 large avocado, sliced
  • 1 cup almonds, sliced (pumpkin seeds are alternative)
  • 1 cup fresh blueberries

Note: Shown with pumpkin seed but almonds used in our recipe - either is great.

Spinach Avocado Salad with Blueberry Vinaigrette 

 Spinach Avocado Salad with Blueberry Vinaigrette

Click image to enlarge

  • 1 ½ pounds baby lettuce (such as oak leaf, arugula, frisée or romaine)
  • 1 cup toasted pecan pieces
  • 6 ounces sugarcane vinaigrette (recipe follows)
  • Salt and pepper, to taste

Sugarcane Vinaigrette (Makes 6 Ounces)

  • 1/8 cup Creole mustard
  • 1/8 cup Steen’s cane syrup
  • ¼ cup sugarcane vinegar
  • 1 tablespoon fresh chopped garlic
  • 1 cup good olive oil
  • 1 tablespoon chopped parsley
  • Salt and pepper, to taste

 

 

 

  • 2 large egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Creole mustard or any course, grainy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup vegetable oil
  • 1/4 cup nonpareil capers, drained
  • 1/4 cup chopped scallions (green and white parts)
  • 1 tablespoon chopped curly parsley
  • salt and freshly ground white pepper to taste
  • 1 pound jumbo lump crawfish
  • 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
  • 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Galatoire's Crawfish Maison

Click image to enlarge.

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