Cajun and Louisiana Salad Recipes

Artichokes and Mushrooms Salad

Iceberg Lettuce
Romaine Lettuce
Purple Cabbage diced
Medium Mushrooms-boiled
Artichoke Heart Quartered
Julienne onions
Italian Dressing
Tomato Wedges

Trim and boil mushrooms, marinate with julienne onion and quartered artichoke hearts. Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge.

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Caesar Salad Dressing

1 Tbsp chopped Garlic
2 eggs
4 oz grated parmesan cheese
2 oz balsamic vinegar
2 oz red wine vinegar
2 Tbsp Dijon mustard
1 oz anchovies filet
1 Tbsp salt
1 tsp black pepper
24 oz good olive oil

Combine garlic, eggs, cheese, vinegar, mustard, anchovies, salt and pepper in food processor or blender. With the machine running, slowly add oil to form an emulsion. Continue to add until all oil is incorporated. Store in refrigerator.

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Crawfish Tortellini Salad

2 # Crawfish
2.5 # Cooked Tortellini
2 cups olive oil
2/3 cup vinegar (wine or other)
2 tsp lemon juice
Chopped parsley
Chopped green onions
Salt, pepper cayenne, rosemary and or basil to taste

Combine all ingredients, stir occasionally, let sit 1 hour minimum, overnight if possible. Serve on bed of fresh greens.

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Creamy Cucumber Salad

Dressing

1/4 c sour cream

1/3 c plain yogurt

1 1/2 tsp rice wine vinegar

1 1/2 tsp sugar

1/2 tsp salt

1/4 tsp black pepper

3 cucumbers, thinly sliced

1 Vidalia or red onion, thinly sliced

Combine dressing ingredients. Toss with cucumber and onion, chill 2 hours.

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Grilled Catfish Salad

Marinate

6- 8 ounce catfish filets
1/2 c melted butter
1/2 c cane syrup
2 tbsp thyme
2 tbsp basil
2 tbsp cracked black pepper
Salt to taste

In a mixing bowl, combine all ingredients and mix well to ensure that spices are blended. Allow fillets to set in marinade about thirty minutes. Charbroil the filets on a hot grill three to five minutes on each side or until done. Remove and keep warm.

Salad

12 leaves red leaf lettuce
12 leaves romaine lettuce
12 leaves curly endive
12 leaves bibb lettuce
Any other available greens
1 c crumbled blue cheese
2 cups blue cheese dressing
Tomatoes for garnish
Cracked black pepper to taste

Use the leaf lettuce as a base. Mix the remaining leaves and toss, place on top of the leaf lettuce. Cut the grilled catfish in 1" strips and place on top of salad. Sprinkle with crumbled blue cheese and top with dressing. Garnish with tomato.

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Potato Salad

Ingredients

French Dressing
1/2 tsp salt
1/8 tsp black pepper
1/4 c lemon juice
1/2 tsp prepared mustard
3/4 c oil (walnut, Vegetable, peanut or olive)

4 c boiled new (waxy) potatoes
2 c mayonnaise or sour cream, a blend of both, or plain yogurt

Garnish (any, many or none)
Chopped hard boiled eggs
Chopped cucumber
Chopped celery
Pickle relish
Chopped caper
Horseradish
Parsley
Onion tops
Watercress
Olives
Bell pepper
Onion

Marinate warm potatoes in French dressing, cool one hour or more. Add mayonnaise and any combination of garnishes, finish with watercress.

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German Potato Salad

Ingredients

18 medium potatoes- peeled
10 strips bacon
1 c. chopped onion
1 c. chopped celery
2/3 c. dill pickle relish
3/4 c. chicken stock
1 1/2 c. vinegar
1 1/2 tsp sugar
1 1/2 tsp salt
1/2 tsp paprika
1 tsp dry mustard
1/3 c. chopped parsley

Cook potatoes, slice and set aside. Sauté bacon until crisp, mince. in bacon drippings, sauté onion till golden brown and sauté celery. In a separate pot, heat stock, vinegar, sugar, salt paprika and mustard until simmering. Add all ingredients together including parsley, toss lightly, serve hot or warm.

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Shrimp and Tortellini Salad

Ingredients

3 # peeled, deveined 21-25 count shrimp
3 # cheese Tortellini-cooked
1 qt heavy whipping cream
2 bunches of green onions
4 tbsp chopped parsley
1 tbsp leaf thyme
1 tbsp dill
1 tbsp Lea and Perrins
1 tsp Cajun Chef hot sauce
3 tbsp chopped garlic
Red white and black peppers
Salt or 1 tbsp shrimp base
2 tbsp olive oil
4 oz. pecorino or Parmesan cheese, grated

Sauté onion bottoms and garlic in olive oil. Add shrimp and sauté until pink all around, need not be fully cooked. Remove shrimp, add whipping cream, thyme, dill, Lea and Perrins, and hot sauce and base, if available. Reduce cream until it begins to thicken, add shrimp and Tortellini, bring to a simmer, add onion tops, parsley, season with peppers and salt as needed. Sprinkle cheese and mix thoroughly, serve immediately.

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Shrimp and Hearts of Palm Salad

Ingredients

9 Cans Hearts of Palm
5# 40-50 count Shrimp
1 jar capers
Creole mayonnaise (see below)
Onion tops
Romaine and head lettuce

Creole Mayonnaise

1 Qt Mayonnaise
1 1/2 pt Creole mustard

Cayenne pepper
Salt to taste
Chopped parsley
4 tbsp lemon juice
Tabasco to taste

Mix Creole mayonnaise. Cook shrimp in salted and peppered water until done. Cool completely. Cut hearts of palm in six pieces. Mix hearts of palm, shrimp, capers and Creole mayonnaise, add onion tops. Place mixture in refrigerator for at least one hour. Serve on bed of lettuce with lemon garnish. Serves about 30.

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Spicy Shrimp Salad with Mango Dressing

1 mango
2 tsp lemon or lime juice

1 # large shrimp
1 tsp chicken stock
1 tsp chili powder
1 tsp Louisiana Gold hot sauce
1 1/2 c pineapple chuncks (fresh or canned)
1 c chopped tomato
1 red onion, thinly sliced

Mixed lettuce

Puree peeled mango with lemon or lime juice, reserve. In a sauce pan, combine shrimp, stock, chili, and hot sauce. Cook till the shrimp are done. Remove from heat, add tomatoes, pineapple and onion. Chill. Arrange on lettuce, spoon mango dressing over.

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Spinach Salad

Ingredients

Dressing

1 c. Sugar
1 c. Soy Sauce
3 c. White Vinegar
4 C. Salad Oil
Creole or Dijon Mustard to taste

Mix

Salad

Cleaned Spinach
Cooked Bacon Bits
Chinese noodles
Egg Whites and yolks chopped

Toss spinach with bacon bits and Chinese noodles and egg yolks. Garnish with egg whites.

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