Creole Caesar Salad

  4.0 – 2 reviews  • Caesar Salad
Yield: Serves 6

Ingredients

  1. 2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
  2. 1 1/2 tablespoons extra virgin olive oil
  3. 1/2 teaspoon Angel Dust Cajun Seasoning (see below)
  4. Creole Anchovy Dressing
  5. 1 anchovy fillet
  6. 1 teaspoon minced garlic
  7. 1 large egg
  8. 2/3 cup vegetable oil
  9. 1/2 cup extra virgin olive oil
  10. 2 tablespoons Parmesan cheese
  11. 2 teaspoons Creole mustard
  12. 2 teaspoons freshly squeezed lemon juice
  13. 2 teaspoons freshly squeezed lime juice
  14. 1 teaspoon water
  15. 1/8 teaspoon Angel Dust Cajun Seasoning (see below)
  16. 1/8 teaspoon freshly ground black pepper
  17. 1/8 teaspoon salt
  18. 1 pound romaine lettuce, washed and cut into bite-sized pieces
  19. Grated Parmesan cheese
  20. 3 tablespoons Hungarian paprika
  21. 1 1/2 tablespoons Spanish paprika
  22. 5 teaspoons salt
  23. 1 1/4 teaspoons dried thyme leaves
  24. 1 1/4 teaspoons dried oregano
  25. 1 teaspoon ground white pepper
  26. 1/2 teaspoon dried basil
  27. 1/2 teaspoon cayenne pepper
  28. 1/4 teaspoon freshly ground black pepper
  29. 1/8 teaspoon garlic powder
  30. 1/8 teaspoon onion powder

Instructions

  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.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 504
Total Fat 49 g
Saturated Fat 6 g
Carbohydrates 13 g
Dietary Fiber 4 g
Sugar 2 g
Protein 6 g
Cholesterol 34 mg
Sodium 373 mg

Reviews

Deborah Parks
Several years ago, after our first invitation to an annual Cajun potluck, I found this recipe and took it. Not only was it easy to prepare, it was such a hit that I now have taken it 4 years running and never have left overs and many requests for more. My husbands favorite ceasar!
John Medina
This is a fine Caesar Salad but the cajun spices didn’t give it any particular punch. The croutons were very good but I would at least double the spice mixture in the dressing next time.

 

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