Creole Caesar Salad With Corn Bread Croutons

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. 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. 2.

   Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.

   3 min

3. 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. 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