Creole Banana Salad Recipes

CREOLE BANANA SALAD

Steps:

• Juice the lemon, discard the skin.
• Juice the lime, discard the skin.
• Core and chop the apple.
• Cook the rice in boiling water until tender. (15 mins white rice 25 - 35 mins brown rice)
• Drain well and allow to cool.
• Put the rice in a mixing bowl and stir in the bananas, half of the lemon juice, the lime juice, the chopped apple, grapes, pineapple, walnuts and sultanas.
• Make the dressing as follows:
• Mix together the mayonaise, the remaining lemon juice, piri piri powder and mustard in a measuring jug or small bowl.
• Pour over the banana and rice mixture, and gently fold the mixture until everything is coated with the dressing.
• Put the lettuce leaves around a serving bowl and spoon in the salad mixture.
• Sprinkle on the coconut.
• To serve.
• Chill for 30 mins in the fridge and serve.

CREOLE CAESAR SALAD

Steps:

• Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
• Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
• In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
• Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.

CREOLE SALAD

Steps:

• Coarsely chop the tomatoes, green pepper and olives.
• Whisk together the remaining ingredients.
• Toss with vegetables.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• 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.
• For the Creole Caesar dressing:
• 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.