Salad

  • 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 

Click image to enlarge.

 

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 

Click image to enlarge

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

 

Click image to enlarge

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 Vermilion Bay Sweet Shrimp over Mixed greens

 Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

Click image to enlarge.

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

Click image to enlarge.

 

Course: 
  • 2 2-inch slices fresh watermelon, trimmed, each cut into 2-inch squares
  • 1/2 cup Champagne Vinaigrette (recipes follows)
  • 3/4 cup crumbled feta cheese
  • 1/3 cup Louisiana choupique caviar

Champagne Vinaigrette

  • 1 cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon small diced shallot
  • 5 mint leaves
  • 2 cups vegetable oil

 

 

Grilled Watermelon with Champagne Vinaigrette, Caviar and Feta

Grilled Watermelon with Champagne Vinaigrette, Caviar and Feta 

Click image to enlarge.

 

Pages

Subscribe to RSS - Salad