Best Southern Caesar Salad With Honeyed Cornbread Croutons Recipes

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories Summer Salad Corn Okra Dinner

Yield 6 servings

Number Of Ingredients 21

Ingredients

For the salad:
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)
For the Creole Caesar dressing:
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

Steps:

For the salad:
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.
For the Creole Caesar dressing:
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.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

SOUTHERN CAESAR SALAD WITH HONEYED CORNBREAD CROUTONS

Southern Caesar Salad With Honeyed Cornbread Croutons image

I'm keeping this recipe here for safe-keeping! It was made with Pillsbury cornbread twists, which are now discontinued.

Provided by nicoleingermantown

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup peanut oil
3 tablespoons cider vinegar
2 tablespoons egg substitute
2 tablespoons honey mustard
1/4 teaspoon pepper
4 ounces country ham, cut into 1/4-inch strips
1 tablespoon peanut oil
1 head romaine lettuce, torn
3/4 cup pecans, toasted and chopped
honeyed cornbread crouton (see ingredients below)

Steps:

Combine first 5 ingredients, and mix well with a wire whisk. Cover and chill an hour or more.
Cook ham in peanut oil in a skillet over medium high heat, stirring constantly, until browned. Drain on paper towels. Let Cool.
Combine lettuce and pecans in a large bowl, add dressing, tossing gently. Put ham strips on top and sprinkle with Honeyed Cornbread Croutons.

Nutrition Facts : Calories 298.9, Fat 28.4, SaturatedFat 4.6, Cholesterol 10.6, Sodium 306.8, Carbohydrate 7, Fiber 3.6, Sugar 2.8, Protein 6.6