Louisiana Sunburst Salad Creole Recipes
LOUISIANA SUNBURST SALAD
A delightfully flavorful salad that give you a twist on taste with cinnamon and tabasco sauce. It's a tweaked recipe from Chef Robert Bruce at the Palace Café on Canal Street in New Orleans. If you don't have raspberry vinegar, you can soak a raspberry teabag in the required amount of regular vinegar overnight. I used Celestial Seasons Raspberry Zinger. Works great!
Provided by trishaj
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the cranberries overnight in the port.
- (If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
- 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.
LOUISIANA SUNBURST SALAD (CREOLE)
This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.
Provided by Sydney Mike
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak cranberries overnight in the port wine.
- The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
- Add the lettuces & toss, then season with salt & pepper.
- Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.
Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3
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- To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 - 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
- In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
- Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.
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