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Creole Caesar Salad

  • 6servings

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Creole Croutons

  2. 2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed

  3. 1 1/2 tablespoons extra virgin olive oil

  4. 1/2 teaspoon Angel Dust Cajun Seasoning (see below)

  5. Creole Anchovy Dressing

  6. 1 anchovy fillet

  7. 1 teaspoon minced garlic

  8. 1 large egg

  9. 2/3 cup vegetable oil

  10. 1/2 cup extra virgin olive oil

  11. 2 tablespoons Parmesan cheese

  12. 2 teaspoons Creole mustard

  13. 2 teaspoons freshly squeezed lemon juice

  14. 2 teaspoons freshly squeezed lime juice

  15. 1 teaspoon water

  16. 1/8 teaspoon Angel Dust Cajun Seasoning (see below)

  17. 1/8 teaspoon freshly ground black pepper

  18. 1/8 teaspoon salt

  19. 1 pound romaine lettuce , washed and cut into bite-sized pieces

  20. Grated Parmesan cheese

  21. Angel Dust Cajun Seasoning

  22. 3 tablespoons Hungarian paprika

  23. 1 1/2 tablespoons Spanish paprika

  24. 5 teaspoons salt

  25. 1 1/4 teaspoons dried thyme leaves

  26. 1 1/4 teaspoons dried oregano

  27. 1 teaspoon ground white pepper

  28. 1/2 teaspoon dried basil

  29. 1/2 teaspoon cayenne pepper

  30. 1/4 teaspoon freshly ground black pepper

  31. 1/8 teaspoon garlic powder

  32. 1/8 teaspoon onion powder

Instructions Jump to Ingredients ↑

  1. To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.

  2. To make the dressing, place the anchovy and garlic into a food processor , cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.

  3. In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.

  4. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months. Makes about 1/2 cup

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