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Creole Caesar Salad With Corn Bread Croutons

This Creole Caesar salad offers a vibrant, soul-food inspired twist on the traditional lunchtime favourite. This vegetarian dish replaces standard croutons with toasted cubes of golden corn bread and introduces crispy fried okra for a satisfying crunch. The addition of fresh sweetcorn, juicy grape tomatoes, and cooling cucumber makes it a substantial and colourful salad that is packed with Southern-inspired textures and flavours.

The star of the show is the homemade Creole dressing, which uses roasted red peppers and a hint of cayenne for a savoury depth that perfectly complements the fresh romaine leaves. It is an ideal choice for a sophisticated weekend lunch or as a unique side dish for a summer barbecue. For the best results, assemble the salad just before serving to ensure the corn bread croutons and okra stay perfectly crisp.

Ingredients for Creole Caesar Salad With Corn Bread Croutons

  • 2 cups Fried Okra

  • 2 heads cos lettuce, leaves separated

  • 1 cup cooked fresh corn kernels, chilled

  • 375g cubed corn bread, toasted

  • 80g sliced grape tomatoes

  • 80g sliced seedless cucumber

  • 40g sliced red onion

  • Creole Caesar Dressing (recipe follows)

  • 160ml extra-virgin olive oil

  • 3 garlic cloves, peeled

  • 2 tablespoons chopped onion

  • 2 tablespoons red wine vinegar

  • 1/2 roasted red pepper

  • 1 tablespoon finely chopped celery

  • 1 teaspoon light brown sugar

  • 1/4 teaspoons cayenne pepper

  • 2 tablespoons mayonnaise

  • 30g grated Parmesan cheese

  • Salt and pepper

How to make Creole Caesar Salad With Corn Bread Croutons

Place half the fried okra in a large bowl and add the cos, 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.

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, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.
  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors

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