Creole Autumn Salad Recipes

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CREOLE SALAD



Creole Salad image

A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.

Provided by Dreamer in Ontario

Categories     Peppers

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 9

3 tomatoes, fresh
1 green pepper
4 stuffed green olives
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne

Steps:

  • Coarsely chop the tomatoes, green pepper and olives.
  • Whisk together the remaining ingredients.
  • Toss with vegetables.

Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1

CREOLE CAESAR SALAD



Creole Caesar Salad image

This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.

Provided by BarbryT

Categories     Vegetable

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 14

1 head romaine lettuce
1 head red romaine lettuce
1 head boston lettuce
6 ounces extra virgin olive oil (Basil flavor if desired)
1/4 cup pickled garlic (Crushed then minced fine)
2 tablespoons lemon juice
1 tablespoon creole mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon soy sauce
1/2 teaspoon fish sauce
2 eggs
1/4 cup freshly grated romano cheese
1/4 cup freshly grated parmesan cheese
crouton

Steps:

  • Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
  • Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
  • In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
  • Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.

Nutrition Facts : Calories 165.6, Fat 16.3, SaturatedFat 2.9, Cholesterol 34.7, Sodium 117.9, Carbohydrate 2.5, Fiber 1.3, Sugar 0.9, Protein 3.4

CREOLE TOMATO SALAD



Creole Tomato Salad image

Make and share this Creole Tomato Salad recipe from Food.com.

Provided by Engrossed

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 ripe tomatoes, cut into 1/4-inch thick slices (about 2 lbs)
1 vidalia onions or 1 other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon of fresh mint, thinly sliced
2 teaspoons fresh chives, chopped
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh garlic, minced

Steps:

  • To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
  • To prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightly; shake vigorously.
  • Drizzle vinaigrette over salad and serve it at room temperature.

Nutrition Facts : Calories 70.5, Fat 4.8, SaturatedFat 0.7, Sodium 166.2, Carbohydrate 6.5, Fiber 1.7, Sugar 3.6, Protein 1.3

CREOLE SPINACH SALAD



Creole Spinach Salad image

Again, this is one of those recipes that I came up with while fooling around with pretty standard ingredients. It could be spicier (maybe with the addition of some cayenne or hot sauce) or, perhaps, smokier with the addition of a dark roux, but I like it in its current incarnation.

Provided by David J Rust

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

3 ounces bacon (thick slice, diced)
2 ounces celery (chopped)
4 ounces vidalia onions (frenched or cut radially)
4 ounces green bell peppers (chopped)
3 garlic cloves (minced)
2 tablespoons extra virgin olive oil
3 ounces andouille sausages (sliced into half-circle rounds)
1 teaspoon balsamic vinegar
1 1/2 teaspoons molasses
1 tablespoon cilantro (fresh, chopped)
salt and black pepper
4 ounces spinach (fresh leaves, stems removed)
3 1/2 ounces lump crabmeat
1 ounce slivered almonds
1 ounce feta cheese

Steps:

  • To prepare, macerate the minced garlic in the extra virgin olive oil for at least 15 minutes, preferably while preparing the remaining ingredients. Set aside.
  • In a skillet, preferably non-stick, render the fat from the bacon over medium heat. This will take about 5-10 minutes. When the bits of bacon are cooked, remove them and set aside, leaving the hot fat in the pan.
  • Add the celery, onion, and green pepper and saute until the onions become translucent. Retaining as much of the extra virgin olive oil as possible, add the minced garlic and saute until the garlic turns light brown on the edges.
  • Add the andouille sausage and saute until browned. Add the cilantro, balsamic vinegar, and molasses and stir.
  • Wile the liquids reduce, prepare a salad bowl or serving platter with a bed of the spinach greens. Layer the lump crab meat, slivered almonds, and feta cheese over the spinach. Season the salad with salt and pepper to taste.
  • Add the remaining extra virgin olive oil to the hot skilled and spoon it over the salad to serve.

Nutrition Facts : Calories 712.8, Fat 55.6, SaturatedFat 15.3, Cholesterol 104.4, Sodium 1302.3, Carbohydrate 22.8, Fiber 5.5, Sugar 9.3, Protein 32.6

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