Wo-zydeco Salad Recipe

Wash and chop

Rinse the romaine lettuce thoroughly, spin or pat dry, then chop into bite-sized pieces to measure 6 cups. Thinly shred or thinly slice enough red cabbage to yield 1 cup. Peel if necessary and shred or grate the carrots to yield 3 tablespoons. Thinly slice the green onions and chop the cilantro. Halve the cherry tomatoes and dice the avocado; keep avocado tossed with a squeeze of lime if you will not assemble immediately to prevent browning.

Prepare shrimp

If using pre-cooked shrimp, pat them dry and toss with a pinch of Cajun seasoning and a few drops of olive oil. If raw, sauté 12 medium shrimp in 1 tablespoon olive oil over medium-high heat for 1–2 minutes per side until pink and opaque; season lightly with salt, pepper and 1/4 tsp Cajun seasoning. Let shrimp cool slightly.

Warm the sausage

In a small skillet over medium heat, warm the thinly sliced andouille or smoked sausage for 2–3 minutes until slightly browned and heated through. Drain on paper towel to remove excess fat.

Cook corn (if needed)

If using raw fresh corn, blanch kernels in boiling water 2 minutes then plunge into ice water. If frozen, thaw and pat dry. If desired, char kernels in a hot skillet 3–4 minutes for smoky flavor.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1 teaspoon Cajun seasoning, 1 teaspoon honey, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust heat or acidity — add more hot sauce for heat, more honey for sweetness, or extra lime for brightness. Chill 10 minutes if time allows to let flavors meld.

In a large mixing bowl, combine the chopped romaine and shredded red cabbage. Add shredded carrot, green onions, chopped cilantro, cherry tomatoes, corn kernels and warmed sausage. Toss gently to combine.

Add the cooked shrimp on top and drizzle about half of the Zydeco dressing over the salad. Toss gently to coat everything evenly, adding more dressing to taste (reserve some for serving). Fold in the diced avocado last to avoid mashing it.

Transfer the salad to a serving bowl or plates. Sprinkle toasted chopped pecans and tortilla strips (or crispy fried shallots) over the top for crunch. Serve with lime wedges and the remaining dressing on the side. Offer extra hot sauce and Creole seasoning at the table.