Bourbon Street Salad |
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
Legendary Bourbon Street (Rue Bourbon) has been the lively center of high-spirited times in New Orleans fabled French Quarter for generations. It has survived the terrible tragedy of Hurricane Katrina and we expect the merriment of its nightly revelers to continue for many generations to come. Below is an authentic New Orleans recipe named after that celebrated street. Just like the street it’s named after it has some spice to it.
We’ve presented the recipe exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan. Chef Rossi is well-schooled when it comes to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. We’re glad we learned this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6 Servings
• Boston Lettuce – 1 head
• Romaine Lettuce – 1 head
• Arugula – 3 bunches
Dressing
• 1 Bunch scallions – chopped (green & white parts)
• 3 Cloves garlic – peeled
• 1 Teaspoon sugar
• 1 Tablespoon Creole mustard
• ¼ Cup red wine vinegar
• 1½ Cups salad oil
• 1 Teaspoon Tabasco
• Salt & pepper to taste
Preparation
1. Wash all lettuces. Dry and toss in salad bowl.
2. Place mustard, scallions, garlic and sugar in food processor and pulse slowly.
3. Add in oil, holding some back, and then vinegar.
4. Check consistency and continue to add oil.
5. Season.
6. Toss with salad greens.
To purchase an amazing vinegar made from red Sauvignon grapes grown in Napa go to: Cabernet Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
