Creole Caesar Salad
80 mins (prep 20, cooking 60)
15 ingredients
12-15 servings
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.

Categories:  salad , north-american , american , <-4-hours , southern-u.s. , creole , vegetable , time-to-make ,
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Serving Size (17.4 g)
Servings 12
Amount per Serving
Calories 126.04 Calories from Fat 127.62
% Daily Value *
Total Fat 14.18g 261.81%
Saturated Fat 1.96g 117.5%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 27.9mg 13.95%
Total Carbohydrate 0.19g 0.76%
Dietary Fiber 0.01 g 0.43%
Sugars 0.07 g %
Protein 0.04g 0.97%
Vitamin A 0.17IU% Vitamin C 0.95mg%
Calcium 0.42mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red, boston lettuce, pickled garlic, creole mustard, fresh ground black pepper, freshly grated romano cheese, freshly grated parmesan cheese