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1/2 Photos of Creole Caesar Salad
This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.
Units: US | Metric
Serving Size: 1 (77 g)
Servings Per Recipe: 12
The following items or measurements are not included:
red romaine lettuce