2019-07-01_Louisiana_Cookin

QUICK & EASY

CAESAR SALAD is one of our all-time favorites, and it really couldn’t be easier to make at

home. A great Caesar salad requires a great Caesar dressing, and once you try our recipe (made

with Creole mustard instead of Dijon), you’ll never want the store-bought variety again. Grilled

red snapper fi llets make this salad a satisfying meal.

SNAPPY SALAD

CREOLECREOLECAESARCAESARSALADSALADWITHWITH

GRILLEDGRILLED RED SNAPPER REDSNAPPER

MAKES 4 SERVINGS

Homemade sourdough croutons and grilled red snapper

come together for a Caesar salad that’s sure to impress

your dinner guests.

1 cup torn sourdough bread

2 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon ground black pepper, divided

4 (6-ounce) red snapper fi llets, skin on

8 cups chopped romaine lettuce

½ cup shaved Parmesan cheese

Creole Caesar Dressing

(recipe on page 95), to serve

Garnish: shaved Parmesan cheese,

ground black pepper

1. Spray grill rack with nonfl ammable
   cooking spray. Preheat grill to high heat
   (400° to 450°), or heat a grill pan over
   medium-high heat.


2. In a medium bowl, stir together
   bread, 1 tablespoon oil, ¼ teaspoon salt,
   and ¼ teaspoon pepper. Place bread on
   grill or pan; cook, turning frequently, until
   charred, about 2 minutes. Let cool to room
   temperature.


3. Brush fi llets with remaining 1 tablespoon oil,
   and sprinkle with remaining ½ teaspoon salt and
   remaining ¼ teaspoon pepper. Add fi sh to grill or
   pan, skin side down; cook for 3 minutes. Carefully
   turn, and cook until fi sh fl akes easily with a fork, about
   2 minutes more.


4. In a large bowl, toss together lettuce, cheese,
   Creole Caesar Dressing, and cooled croutons. Serve
   grilled fi sh over salad. Garnish with cheese and pepper,
   if desired.