Creole Caesar Salad With Corn Bread Croutons

summer salad cajun/creole southern corn okra dinner

Alexander Smalls

6 servings

Source

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

Creole Caesar Dressing (recipe follows)

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

Method

Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.

Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.

In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.

Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.