Creole caesar salad

Indulge in the flavors of the South with this zesty Creole Caesar salad. A unique twist on a classic favorite with a perfect balance of tangy and spicy notes.

Ingredients:

• 2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon Angel Dust Cajun Seasoning (see below)
• Creole Anchovy Dressing
• 1 anchovy fillet
• 1 teaspoon minced garlic
• 1 large egg
• 2/3 cup vegetable oil
• 1/2 cup extra virgin olive oil
• 2 tablespoons Parmesan cheese
• 2 teaspoons Creole mustard
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons freshly squeezed lime juice
• 1 teaspoon water
• 1/8 teaspoon Angel Dust Cajun Seasoning (see below)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 450g romaine lettuce, washed and cut into bite-sized pieces
• Grated Parmesan cheese
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Instructions:

1. For croutons, start by heating up the oil in a large nonstick pan over medium-high heat for about a minute. Add in the bread cubes and mix them in the pan to make sure they are coated with oil. Sprinkle Cajun seasoning on top while stirring constantly. Let them toast for five minutes until they turn golden brown. Set them aside to use as a garnish later on.
2. To create the dressing, put the anchovy and garlic in a food processor, cover it, and pulse a few times. Add the egg and slowly pour in the vegetable and olive oils while the processor is running. Put in the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt. Process everything until well combined. Keep it chilled until you're ready to use it.
3. In a big bowl, mix romaine lettuce with the dressing, using about three tablespoons of dressing per serving. Serve on cold salad plates and sprinkle croutons and extra Parmesan cheese on top. Serve right away.
4. Mix all the ingredients together in a small bowl until everything is well combined. Store the spice mix in a sealed container. It will have the best flavor for up to two months.

Summary:

• Calories: 3029 kcal
• Fat: 297 g
• Protein: 34 g
• Carbs: 79 g
• Potassium: 2170 mg
• Magnesium: 191 mg