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Brennan's Creole Martini Caesar Salad Recipe - Cooking Index

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Brennan's Creole Martini Caesar Salad

Brennan's restaurant won first place in the Most Creative category in the 1999 Caesar salad competition. This recipe, created by executive chef Carl Walker, was published Nov 3, 1999.

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 1/2 cups 355mlBrennan's Creole Caesar Dressing - (see below)
2 oz 56gPepper vodka
  = (recipe developed with Absolut)
2   Chilled romaine lettuce - torn small pieces
6 tablespoons 90mlFreshly-grated Parmesan cheese
6   Prepared garlic cheese straws
6   Fried Crabmeat Olives - (to 12) - (see below)
  Creole Caesar Dressing
1 tablespoon 15mlMinced garlic
1 oz 28gGrated Parmesan cheese
2 oz 56gAnchovies
  Juice of 1 lemon
1   Egg
1 tablespoon 15mlCreole mustard
1 tablespoon 15mlWorcestershire sauce
1/4 cup 59mlRed wine vinegar
1 3/4 cups 414mlCottonseed or other vegetable oil
1 tablespoon 15mlHot red pepper sauce
  Salt - to taste
  Freshly-ground black pepper - to taste
  Fried Crabmeat Olives
1 1/2 teaspoons 7.5mlOil
1/3 cup 20g / 0.7ozDiced onion
2 tablespoons 30mlDiced green bell pepper
1/4 cup 27g / 1ozDiced celery
1/3 tablespoon 5mlMinced garlic
1 lb 454g / 16ozJumbo lump crab meat
2 tablespoons 30mlSeafood seasoning
1 1/2 teaspoons 7.5mlHot red pepper sauce
1 1/2 teaspoons 7.5mlWorcestershire sauce
1 tablespoon 15mlFreshly-grated Parmesan cheese
1   Egg - slightly beaten
2 tablespoons 30mlBread crumbs
1 tablespoon 15mlThinly-sliced green onion
6   Pitted black olives
12   Capers
  All-purpose flour - as needed

Recipe Instructions

Add vodka to Dressing; shake to combine. Toss Dressing with lettuce. Arrange in large martini glasses. Sprinkle with Parmesan. Add a cheese straw to each glass as a stirrer. Garnish each glass with a Fried Crabmeat Olive skewered on a toothpick. Use 1 or 2 olives per salad.

Creole Caesar Dressing: Combine garlic, Parmesan, anchovies, lemon juice, egg and mustard in a food processor or blender; mix well. Add Worcestershire and vinegar. Slowly add oil through processor cap until dressing thickens to desired consistency. Season with pepper sauce, salt and pepper. (Makes 2 cups)

Fried Crabmeat Olives: Heat oil in medium skillet almost to the smoking point. Add onion; saute a minute, then add bell pepper, celery and garlic. Saute until soft. Add crab to vegetables. Then add seafood seasoning, pepper sauce, Worcestershire and Parmesan. Heat through. Mix in egg as you take pan off heat, then return to heat for a few seconds while stirring. Stir in bread crumbs and green onion; refrigerate, covered.

Stuff olives with capers, 2 capers per olive. Roll olives in crab-cake stuffing mixture to form 1 1/2-inch balls. Bread crab cakes by dusting them with flour. Dip in egg and roll in bread crumbs. Deep-fry until golden brown and hot in the center. (Makes 6 olives)

This recipe yields 6 servings.

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