Salad Maison with Sugarcane Vinaigrette

Breakfast/Brunch
Salad

Recipe courtesy of Chef Phil Callahan, Carter Plantation

Serves 4

Ingredients: 
  • 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

 

 

 
Method: 

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.

Similar Recipes by course
Kelly English’s Dad’s Grillades Strawberry Pancakes Crawfish Bread Pudding Dutch Baby Boudin Benedict Chicken and Waffles
Cheese Grits Casserole Huevos Rancheros Pimento Cheese Biscuits Cinnamon Rolls Macerated Strawberries Huevos Rancheros

Louisiana Recipes Weekly



 

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