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 fillets make this Creole Caesar with Grilled Red Snapper a satisfying salad.
Creole Caesar Salad with Grilled Red Snapper
Makes 4 servings
Ingredients
- 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 fillets, 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
Instructions
- Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°), or heat a grill pan over medium-high heat.
- 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.
- Brush fillets with remaining 1 tablespoon oil, and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Add fish to grill or pan, skin side down; cook for 3 minutes. Carefully turn, and cook until fish flakes easily with a fork, about 2 minutes more.
- In a large bowl, toss together lettuce, cheese, Creole Caesar Dressing, and cooled croutons. Serve grilled fish over salad. Garnish with cheese and pepper, if desired.
Creole Caesar Dressing
Makes ¾ cup
Ingredients
- 1 anchovy fillet, minced
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Creole mustard
- ½ teaspoon Worcestershire sauce
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
Instructions
- In a small bowl, whisk together anchovy, lemon juice, garlic, mustard, and Worcestershire until smooth. Whisk in mayonnaise, cheese, pepper, and salt until smooth. Cover and refrigerate until ready to use.
