Creole Ranch Salad Dressing Recipes

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HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING



House Salad with Creole Mayonnaise Dressing image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 20

1 medium egg*
2 tablespoons lemon juice
1/2 medium white onion, diced
2 1/4 cups canola, vegetable, or corn oil
1 1/2 teaspoons hot sauce
1 tablespoon freshly ground black pepper
Kosher salt
2 hearts romaine lettuce, cleaned and diced into 1? by 1? pieces
1 head bibb lettuce, cleaned and diced into 1? by 1? pieces
16 ounces pecan smoked bacon
4 eggs
4 ounces Gruyere cheese, shaved
1 1/2 cups brioche bread croutons (recipe follows)
Salt and pepper to taste.
1/4 pound melted butter
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh basil, minced
2 cups Brioche bread (cut into 1/8? by 1?8? inch pieces

Steps:

  • Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
  • Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
  • Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
  • Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
  • Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
  • Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.

CREOLE RANCH SALAD DRESSING



Creole Ranch Salad Dressing image

Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!" Estimating the serving size.

Provided by WiGal

Categories     Creole

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup sour cream
1 fresh garlic clove, diced fine
3 tablespoons buttermilk
3 tablespoons vinegar
2 tablespoons fresh basil leaves, diced fine
1/4 teaspoon crushed red pepper flakes
3/4 cup mayonnaise
salt, to taste
black peppercorns, cracked to taste

Steps:

  • Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
  • Process this for 20 seconds.
  • Add the crushed red pepper and the mayonnaise.
  • Process for another 20 seconds.
  • Season the dressing with salt and cracked black peppercorn to suit your taste.
  • Process dressing another 15 seconds.
  • If not serving immediately, place dressing in a container.
  • Tightly seal container and keep the dressing refrigerated until use.

Nutrition Facts : Calories 216.9, Fat 18.6, SaturatedFat 4.4, Cholesterol 21.9, Sodium 340.9, Carbohydrate 11.9, Fiber 0.1, Sugar 4.1, Protein 1.3

CREOLE FRENCH DRESSING



Creole French Dressing image

I got this from a cookbook in my late Grandmothers collection who died in 1986. This is in a small paperback book published by Wesson Oil in 1928. My husband loves french dressing and asked to try this. The recipe below is exactly how it is in the book. They didn't add the garlic in the ingredients it might have been a typo. Note: I can't leave any recipe alone, so....when I make it I changed it to add a 1/2 tsp chopped garlic instead of rubbing the bowl with a garlic clove. I also thought it needed a little perking up so I 1/4 teaspoon lemon juice and a little more worcestershire. Enjoy.

Provided by Suzy-Que in Idaho

Categories     Salad Dressings

Time 5m

Yield 15 tablespoons, 15 serving(s)

Number Of Ingredients 9

6 tablespoons Wesson Oil
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons tomato ketchup
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon sugar
4 drops Tabasco sauce

Steps:

  • Combine all ingredients in a bowl which has been rubbed with a cut garlic clove and mix well.
  • Serve with any green or meat salad.

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