Best New Orleans Salad Recipes

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS

Steps:

• Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
• Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

NEW ORLEANS SOAKED SALAD

Steps:

• Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
• Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
• Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
• To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD

Steps:

• FOR THE REMOULADE SAUCE:.
• Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
• Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
• Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
• FOR THE SHRIMP:.
• Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
• Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
• Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
• Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
• Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
• FOR FRENCH POTATO SALAD:.
• Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
• Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
• Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
• Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
• Add warm potatoes and beans, toss to coat.

NEW ORLEANS SALAD

Steps:

• Add all the dressing ingredients to a small sauce pan and bring to a boil. Let cool a little and add to the salad.

NEW ORLEANS STYLE CRABMEAT SALAD

Steps:

• In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
• In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
• Pour over the crabmeat mixture.
• Toss gently to coat, being careful to not to break up the crabmeat lumps.
• Adjust seasoning, to taste.
• Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
• Cooking time is chilling time.

NEW ORLEANS STYLE ITALIAN SALAD

Steps:

• mix lettuce ,tomato ,celery ,olives ,garlic together
• toss with dressing
• divide onto 8 plates.
• cross anchovies on center of salad
• add pepper artichoke asparagus and shrimp
• shave cheese on top.

NEW ORLEANS SALAD DRESSING

Steps:

• Combine all ingredients in a bowl and mix together.

NEW ORLEANS CABBAGE SALAD FOR 100

Steps:

• In a very large bowl, combine cabbage, carrots, onions and celery.
• Mix well.
• Chill.
• Combine dressing ingredients and whisk until well blended.
• Chill.
• Just before serving, pour dressing over vegetables and toss well.
• Note: For added color, use purple cabbage when it's available.
• Make the dressing the day before to fully develop the flavors.

NEW ORLEANS KICKIN' POTATO SALAD RECIPE - (4.7/5)

Steps:

• 1.Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. 2.Combine all ingredients except potatoes in large bowl. Add potatoes and toss gently. Refrigerate.

NEW ORLEANS STYLE MUFFALETTA SALAD

Steps:

• In small mixing bowl, mix grapeseed oil, red wine vinegar, and Italian seasoning. Mix well. Add 1/4 cup pimiento-stuffed olives, 1/4 cup black olives, and 1/4 cup roasted red peppers. Mix well and set aside. In large salad serving bowl, add lettuce, tomatoes, remaining pimiento-stuffed olives, remaining black olives, remaining roasted red peppers, salami, pastrami, cheddar cheese, and Muenster cheese. Pour dressing over salad and toss gently.

NEW ORLEANS CABBAGE SALAD (SERVES 50)

Steps:

• 1. In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill. Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well. Serve with a No. 6 dipper. (2/3 c. per serving) Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.

SHRIMP SALAD NEW ORLEANS

Steps:

• Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
• Toss together well.
• Combine french dressing, pepper, and mayonnaise, mix well.
• Spoon dressing over salad, toss again.
• Chill thoroghly.
• Serve over lettuce.