Louisiana Sunburst Salad

February 13, 2010 at 11:58 pm | Posted in Salads | 29 Comments
Tags: , ,

As promised, I’m posting the recipe  for the salad our friend Teri brought to our Super Bowl Party. Wanting to contribute a Louisiana-themed salad she turned to our friend Google and came up with this tasty recipe from the Palace Cafe in New Orleans.

Wanting to learn more about the restaurant, I found their website.  It reads:  “Located at the foot of the French Quarter, Palace Café serves contemporary Creole cuisine in an upbeat and lively grand café. As bearers of the torch keeping Creole cuisine alive and vital, Dickie and Palace Café’s culinary team are constantly evolving traditional Creole dishes and creating a few new favorites. The restaurant, housed in the historic Werlein’s music building, has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; the prestigious Ivy Award from Restaurants and Institutions magazine, and Wine Spectator’s Award of Excellence.

Palace Café is owned and operated by Dickie Brennan, Steve Pettus and Lauren Brennan Brower. Executive Chef Darin Nesbit and Chef De Cuisine Ben Thibodeaux lead the culinary team.”

So there you have it. This explains it all. A member of the legendary Brennan family is responsible  for the fabulous and elegant flavors for this salad.  The addition of cinnamon in the dressing makes this very unique.  Teri, I’m officially putting you in charge of Googling theme recipes for all parties from here on out.  GREAT find.

Thanks to Teri’s husband Dan for sending this recipe along so I could share it with you.


24 oz mesclun mix (mixed baby lettuces like mache, frisee, radicchio, spinach)
2 oz dried cranberries
2 oz almonds, sliced and toasted (Dan burns them a little bit on purpose)
1 teaspoon ground cinnamon
1 ounce vegetable oil
2 oz crumbled Stilton cheese (or blue cheese)
2 oz ruby port wine
2 oz raspberry vinegar
1 teaspoon sugar
1 oz water
5 dashes of Tabasco (I’m with Dan on this one – 10 or 12 dashes suites me just fine)

Salt & pepper to taste

Soak the cranberries overnight in the port.

In a large mixing bowl, add the oil, water, vinegar, tabasco, cinnamon and sugar. Whisk until emulsified (Dan don’t make me do an emulsification demonstration). Add the lettuce and toss. Season with salt and pepper.

Place the greens on a plate and garnish with the crumbled cheese, cranberries, and almonds.

Trust me, bookmark this one and give it a try.  Thank you Brennans.  I’m interested to know, have you been to the Palace Cafe?



RSS feed for comments on this post. TrackBack URI

  1. Yum! I’m looking forward to trying this salad very soon. I just need to run out for some port… such a pity the liquor stores are closed on Sundays here.

    • Colorado finally started selling liquor on Sunday about a year and a half ago. I was sooo glad. There are many times when you need things for cooking on Sunday, or a bottle of wine for dinner.

  2. Terrific salad. Interesting ingredients. I can’t wait to try! The dressing sounds delicious.

  3. Love the name of the salad…and it so lives upto is name ……


  4. Love sweet and green salads & I’m STOKED at getting a new salad recipe. Seriously, this looks and sounds so, so good & I can’t wait to try it. Do you add the sugar before or after emulsifying the dressing?

    • I corrected the recipe, add the sugar to the emulsifying ingredients. This really is a good salad! Thanks Vickie

  5. Hello this salad is very inviting…I copy the ingredients for to prepare it as soon possibble…a kiss Luciana

  6. Salad sounds refreshing right now..

  7. Interesting assortment of flavors that I like – it’s book marked.

  8. This sounds outstanding! The sweet (port soaked crangerries) against the salty(Stilton) is an exciting combination.

    • Exactly! Thanks so much for stopping in Ed!

  9. Wow, this sounds really good. I am having some girlfriends over soon, I might make this for them.

    • Thanks for stopping by Stephanie

  10. Blue cheese, tabasco and port in a salad… I am so there… I have walked by the Palace, and looked in their window a hundred times, but never have stopped in… Next time!

    • I’ve been waiting to hear from you on this one. I was hoping you’d been there. I’ve never even seen the place. I agree, it will be on the list for next time.

  11. Super recipe for a salad, Lea Ann! Dried cranberries with the crunch of nuts and the added flavor of stilton. Interesting to have port in the dressing. Never have seen that before. You take a pretty photo, too! Very tempting!

  12. The Stilton has sucked me in.

    • Stilton always sucks me in. Thanks for stopping by Cathy.

  13. Leaann, this looks so colorful and packed with flavor!

  14. That IS a great looking salad. I really like the title, so clever.

    • Thank You Chris and as always, thanks for stopping by.

  15. Such a pretty salad… bet it tastes just as good!

    • It is really good Linda, thanks for stopping by

  16. I’ve never cooked (even though this isn’t actually “cooked” I’m still counting it) with port before. I bet it adds a wonderful flavor to this dish. I agree, this is a great find!

    • There’s a large price range with port, so when soaking Craisins, I went for cheap. Thanks for stopping by Karen

  17. This looks like one great salad. Everyone of the ingredients are my favorite. I am definitely going to try and duplicate this salad. Many thanks for posting…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: