Wo-zydeco Salad Recipe

Wash and slice

Rinse the mixed salad greens thoroughly and spin or pat dry. Thinly slice the red cabbage, halve the cherry tomatoes, shred carrots if not pre-shredded, cut fresh corn from the cob (or measure thawed/cooked frozen corn). Place the greens in a large serving bowl. Add red cabbage, shredded carrots, cherry tomatoes, corn, rinsed black-eyed peas, sliced green onion, and chopped cilantro to the bowl and toss gently to combine.

Heat a small skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and slightly darker, about 3–5 minutes. Remove from heat and let cool. If using store-bought tortilla strips, keep them ready; to make your own, slice corn tortillas into thin strips, lightly brush with oil and bake at 375°F (190°C) for 8–10 minutes, turning once, until crisp.

Emulsify dressing

In a medium bowl or jar, combine the orange juice, lime juice, apple cider vinegar, Dijon mustard, honey, Creole seasoning, smoked paprika, minced garlic, salt, and black pepper. Whisk briefly, then slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify. Alternatively, add all ingredients to a jar, cap tightly, and shake until combined. Taste and adjust seasoning — add more honey for sweetness, or more Creole seasoning for heat. Chill for 10 minutes if time allows to let flavors meld.

For shrimp: pat shrimp dry and season lightly with salt and a pinch of Creole seasoning. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove and let cool slightly. For andouille: slice into 1/4-inch rounds and sear in a hot skillet 2–3 minutes per side until browned and slightly crisp. Drain on paper towels.

Just before serving, pour about 1/3 to 1/2 cup of the Citrus Creole Dressing over the salad base (reserve remaining dressing for guests or later). Toss gently to coat evenly. Add the toasted pecans, tortilla strips, and crumbled feta or queso fresco. If using optional proteins, arrange shrimp and/or andouille on top. Garnish with additional cilantro and green onion if desired.

Serve immediately so the tortilla strips stay crisp. Pass remaining dressing at the table. Leftover dressed salad will wilt; store any unused components separately in airtight containers for up to 2 days (dressing up to 5 days refrigerated).