Serves 6
35 min
Creole Caesar Salad With Corn Bread Croutons
Recipe GLPRd30a7250964a36
A vibrant Southern-inspired salad featuring crispy fried okra, tender romaine lettuce, and sweet fresh corn kernels, topped with golden toasted corn bread cubes. The salad is dressed with a homemade Creole Caesar dressing infused with roasted red peppers, garlic, and a hint of cayenne pepper, creating a sophisticated twist on the classic Caesar. Perfect as a light main course or elegant side dish.
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Ingredients
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
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 to taste
Directions
Prepare the Creole Caesar dressing: In a small saucepan, combine the olive oil, garlic cloves, and chopped onion. Heat over low heat and cook gently for about 15 minutes, stirring occasionally, until the garlic and onion become golden and tender.
Using a slotted spoon, carefully transfer the cooked garlic and onion to a food processor, leaving the infused oil behind in the pan. Reserve the oil for later use.
Add the red wine vinegar, roasted red bell pepper, finely chopped celery, light brown sugar, cayenne pepper, mayonnaise, grated Parmesan cheese, and a pinch each of salt and black pepper to the food processor with the garlic and onion.
Pulse the ingredients together until the mixture is smooth and well combined.
While the food processor continues running, slowly drizzle in the reserved infused oil in a thin, steady stream. Continue processing until the dressing is emulsified and creamy.
Taste the dressing and adjust the seasoning with additional salt and pepper as needed. Set aside. The dressing can be used immediately or stored in an airtight container in the refrigerator for up to one week.
Assemble the salad: In a large bowl, combine half of the fried okra with the separated romaine lettuce leaves, chilled cooked corn kernels, toasted corn bread cubes, sliced grape tomatoes, sliced cucumber, and sliced red onion.
Pour the prepared Creole Caesar dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated with the dressing.
Divide the dressed salad evenly among six serving plates. Top each portion with the remaining fried okra, distributing it evenly.
Serve the salad immediately while the corn bread croutons are still warm and crispy.
