CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

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Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories     Summer     Salad     Corn     Okra     Dinner

Yield 6 servings

Number Of Ingredients 21

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

Steps:

  • For the salad:
  • 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.
  • Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
  • For the Creole Caesar dressing:
  • 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.
  • 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.

Asad Rehmani
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This salad is perfect for a summer party.


Conrad Nimmons
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This salad is a great way to use up leftover cornbread.


Blaze Minaj
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This salad is amazing! I love the combination of flavors and textures.


Naveed Wazir
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This salad is delicious! The dressing is creamy and flavorful, and the cornbread croutons add a nice crunch.


Wasif shah
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This salad is amazing! I love the combination of flavors and textures. The dressing is creamy and flavorful, and the cornbread croutons add a nice crunch. I will definitely be making this again.


GYANESHWOR Aryal
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This salad was a hit! I made it for a party last weekend and everyone loved it. The dressing is creamy and flavorful, and the cornbread croutons add a nice crunch. I will definitely be making this again.


Byamukama Allan
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This was a great salad! I loved the combination of flavors and textures. The dressing was creamy and flavorful, and the cornbread croutons added a nice crunch. I will definitely be making this again.


Rk C
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This salad is delicious! The dressing is creamy and flavorful, and the cornbread croutons add a nice crunch. I will definitely be making this again.


mr Marshall gaming
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I've made this salad twice now and it's become a favorite. The dressing is so good, I could drink it! The cornbread croutons are also a great addition. I highly recommend this recipe.


esan md
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This salad was a great success! I made it for a party last weekend and it was a hit. The dressing is creamy and flavorful, and the cornbread croutons add a nice crunch. I will definitely be making this again.