This bright, delicious salad is served by Chef Robert Bruce at the Palace Café on Canal Street in New Orleans -- a beautiful restaurant located in the old Werlein's for Music building and one of my favorites in town. The salad is dressed with an unusual and wonderful cinnamon and Tabasco vinaigrette.

Soak the cranberries overnight in the port.

In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper.

Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

Yield: 4 salads


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Chuck Taggart   email chuck (at) gumbopages (dot) com