Here's a little salad dressing I whipped up, using some of my favorite flavors of oil and vinegar, finished off with one of my favorite all-time ingredients, Creole mustard from New Orleans. Look for Zatarain's Creole Mustard in your local market, which has been getting nationwide distribution, or check the mail-order sources page. It won't be the same, but if you can't find Creole mustard, substitute a course-grained, country-style Dijon mustard.
This is a good, quick, everyday salad or one you can serve with an elegant meal.
For the dressing, combine the shallots, vinegar, hot sauce and Creole mustard. Slowly whisk in the oils until the dressing is emulsified, then season to taste with salt and pepper.
- 1 medium shallot, finely minced
- 2 ounces sherry vinegar (or try your favorite vinegar)
- 1 tablespoon Creole mustard
- 3 ounces extra-virgin olive oil
- 3 ounces walnut oil
- 3 or 4 drops of Crystal or Tabasco hot sauce, to taste
- Salt and freshly ground black pepper, to taste
- Mixed greens
- Creole tomatoes, quartered (cut into eighths if they're really big)
- Creole croutons
- Red onions, very thinly sliced
Toss the greens and tomato quarters with the dressing. Plate the salads, allowing 4 tomato quarters per person. Sprinkle with a few Creole croutons and place a small mound of the red onions in the center.
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Chuck Taggart (e-mail chuck)