Chopped Salad with Pickled Green Tomato Vinaigrette and Fried Fish Croutons

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4


Chopped Salad

  • 8 cups romaine lettuce
  • ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
  • ¼ cup minced green onion
  • ½ cup diced orange bell pepper
  • ½ cup sliced grape tomatoes
  • ½ cup diced cucumber
  • ½ cup fresh sweet corn cut from the cob
  • ¼ cup diced purple onion
  • Pickled Green Tomato Vinaigrette (recipe follows)
  • Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

  • 1 cup drained pickled green tomato relish, reserve liquid
  • ½ cup reserved liquid from pickled green tomato relish
  • 3 tablespoons cane vinegar
  • cup extra-virgin olive oil

Fried Fish Croutons

  • 1 pound firm white-fleshed fish fillets
  • cornmeal-based fish fry (we used Louisiana Fish Fry)
  • cooking oil for frying

Chopped Salad with Fried Fish Croutons

Click image to enlarge



Chopped Salad

Thoroughly wash and drain lettuce; cut into ½-inch squares. Place it and remaining salad ingredients into a large bowl and toss with Pickled Green Tomato Vinaigrette. Divide among serving plates and top with Catfish Croutons. Serve at once.

Pickled Green Tomato Vinaigrette

Place tomato relish in a blender and pulse 3 to 4 times. Transfer to a mixing bowl and set aside. Add reserved liquid and cane vinegar to the blender. Blend on low while very slowly drizzling in the olive oil to emulsify. Pour mixture over tomato relish and stir to combine. Will keep refrigerated for up to 2 weeks.

Makes about 1½ cups.

Note: Pickled green tomato relish can be found in the condiment section of a well-stocked grocery store.

Fried Fish Croutons

Cut fish into bite-sized cubes; place in a large shallow bowl. Add about 1 cup seasoned fry fish and toss to combine. In a large Dutch oven over high heat, pour enough cooking oil to submerge the catfish nuggets. Heat until oil registers 375°F, working in batches if necessary, carefully fry fish until golden brown on all sides; set aside on paper towels to drain.

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