Serves 6
30 min
Creole Caesar Salad
Recipe GLPR41d866442e74a9
A vibrant twist on classic Caesar salad featuring crispy Cajun-spiced croutons and a homemade Creole anchovy dressing infused with mustard, citrus, and warm spices. Served over fresh romaine lettuce with grated Parmesan, this elegant salad brings bold Louisiana flavors to a timeless favorite.
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Ingredients
3/4-inch cubed dried French or Italian white bread, crusts removed
2 tablespoons Extra virgin olive oil, divided
3 tablespoons Hungarian paprika
1½ tablespoons Spanish paprika
5 teaspoons Salt, divided
1¼ teaspoons Dried thyme leaves
1¼ teaspoons Dried oregano
1 teaspoon Ground white pepper
½ teaspoon Dried basil
½ teaspoon Cayenne pepper
¼ teaspoon Freshly ground black pepper, divided
⅛ teaspoon Garlic powder
⅛ teaspoon Onion powder
1 Anchovy fillet
1 teaspoon Minced garlic
1 Large egg
⅔ cup Vegetable oil
2 tablespoons Grated Parmesan cheese, plus additional for serving
2 teaspoons Creole mustard
2 teaspoons Freshly squeezed lemon juice
2 teaspoons Freshly squeezed lime juice
1 teaspoon Water
1 pound Romaine lettuce, washed and cut into bite-sized pieces
Directions
Prepare the Cajun spice blend: In a small bowl, combine the Hungarian paprika, Spanish paprika, salt, thyme, oregano, white pepper, basil, cayenne, black pepper, garlic powder, and onion powder. Mix thoroughly until all ingredients are well distributed. Set aside 1/2 teaspoon plus 1/8 teaspoon of the spice mix for the salad, and store the remainder in an airtight container.
Make the croutons: Heat 1 1/2 tablespoons of extra virgin olive oil in a large nonstick sauté pan over medium-high heat for 1 minute. Add the bread cubes and toss continuously to coat evenly with oil. Sprinkle in 1/2 teaspoon of the Cajun spice blend while stirring. Continue toasting for 5 minutes, stirring occasionally, until the croutons are golden brown and crispy. Remove from heat and reserve on paper towels.
Prepare the Creole anchovy dressing: Place the anchovy fillet and minced garlic into a food processor and pulse several times until coarsely combined. Add the large egg, then with the motor running, slowly drizzle in the vegetable oil and remaining 1/2 cup extra virgin olive oil in a thin stream to emulsify. The mixture should reach an internal temperature of 160°F to ensure food safety with the raw egg.
Finish the dressing: Add the grated Parmesan cheese, Creole mustard, lemon juice, lime juice, water, the remaining 1/8 teaspoon of Cajun spice blend, black pepper, and salt to the food processor. Pulse briefly just until all ingredients are incorporated and the dressing is smooth. Transfer to a container and refrigerate until ready to use.
Assemble the salad: In a large bowl, combine the washed romaine lettuce with approximately 3 tablespoons of the Creole anchovy dressing per serving, tossing gently to coat evenly. Divide the dressed lettuce among chilled salad plates. Top each portion with a generous handful of the golden Cajun croutons and a sprinkle of additional grated Parmesan cheese. Serve immediately while the croutons are still crispy.
