Creole Caesar Salad With Corn Bread Croutons

Name: Creole Caesar Salad With Corn Bread Croutons
Yield: 4 servings
Ingredients: 1 2 cups Fried Okra; 1 2 heads romaine lettuce, leaves separated; 1 1 cup cooked fresh corn kernels, chilled; 1 2½ cups cubed corn bread, toasted; 1 ½ cup sliced grape tomatoes; 1 ½ cup sliced seedless cucumber; 1 ¼ cup sliced red onion; 1 Creole Caesar Dressing (recipe follows); 1 ⅔ cup extra-virgin olive oil; 1 3 garlic cloves, peeled; 1 2 tablespoons chopped onion; 1 2 tablespoons red wine vinegar; 1 ½ roasted red bell pepper; 1 1 tablespoon finely chopped celery; 1 1 teaspoon light brown sugar; 1 ¼ teaspoon cayenne pepper; 1 2 tablespoons mayonnaise; 1 ¼ cup grated Parmesan cheese; 1 Salt and pepper

From the kitchen of Carly

Crispy fried okra meets buttery corn bread croutons in this Creole-spiced Caesar that trades tradition for bold Southern charm. Sweet corn and cool cucumber balance the creole kick, making this salad a conversation starter that actually tastes like the South.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups Fried Okra
12 heads romaine lettuce, leaves separated
11 cup cooked fresh corn kernels, chilled
12½ cups cubed corn bread, toasted
1½ cup sliced grape tomatoes
1½ cup sliced seedless cucumber
1¼ cup sliced red onion
1Creole Caesar Dressing (recipe follows)
1⅔ cup extra-virgin olive oil
13 garlic cloves, peeled
12 tablespoons chopped onion
12 tablespoons red wine vinegar
1½ roasted red bell pepper
11 tablespoon finely chopped celery
11 teaspoon light brown sugar
1¼ teaspoon cayenne pepper
12 tablespoons mayonnaise
1¼ cup grated Parmesan cheese
1Salt and pepper

Instructions

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.