Salad Maison with Sugarcane Vinaigrette


Recipe courtesy of Chef Phil Callahan, Carter Plantation

Serves 4

  • 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





Sugarcane Vinaigrette

Blend ingredients until smooth and emulsified.

Toss all ingredients and arrange onto chilled plates. 

Chef's note: A Mimosa would be the best choice to match the pecans in the salad. A great brunch addition.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive