Creole Caesar Salad With Corn Bread Croutons
A Southern twist on the classic Caesar salad featuring crispy fried okra, cornbread croutons, and fresh vegetables tossed in a zesty Creole Caesar dressing. This fusion dish combines traditional Caesar salad ingredients with beloved Creole flavors.
Ingredients
- •2 cups Fried Okra
- •2 heads romaine lettuce
- •1 cup cooked fresh corn kernels
- •2½ cups cubed corn bread
- •½ cup grape tomatoes
- •½ cup seedless cucumber
- •¼ cup red onion
- •1 recipe Creole Caesar Dressing
- •⅔ cup extra-virgin olive oil
- •3 cloves garlic
- •2 tablespoons onion
- •2 tablespoons red wine vinegar
- •½ whole roasted red bell pepper
- •1 tablespoon celery
- •1 teaspoon light brown sugar
- •¼ teaspoon cayenne pepper
- •2 tablespoons mayonnaise
- •¼ cup Parmesan cheese
- •1 to taste Salt and pepper
Cooking Instructions
- 1.
Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
5 min
- 2.
Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
3 min
- 3.
In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
15 min
- 4.
Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
10 min