Wo-zydeco Salad Recipe

Prep greens and vegetables

Rinse and spin-dry the romaine lettuce. Chop or tear into bite-sized pieces until you have approximately 6 cups. Thinly shred both green and red cabbage and add 1 cup each. Halve the cherry tomatoes. Dice the red bell pepper into bite-sized pieces. Thinly slice the celery and green onions. Coarsely chop the cilantro and set aside. Place the romaine, cabbages, tomatoes, bell pepper, celery, and green onions in a large salad bowl.

Add crunchy and briny elements

Slice the pickled okra or dill pickles into rounds and add to the bowl. Add the roasted corn kernels, chopped toasted pecans, and crumbled goat cheese or feta to the salad bowl.

Season and cook shrimp

Pat shrimp dry with paper towels. Toss the shrimp with 1 tsp Cajun seasoning and a pinch of salt. Heat 1 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total ~3–4 minutes depending on size). Remove shrimp to a plate and keep warm.

Sear and crisp the andouille

Using the same skillet (add a little more oil if needed), add the sliced andouille sausage in a single layer. Cook over medium-high heat 2–3 minutes per side until browned and crisp at the edges. Transfer to paper towels to drain and then add to the salad bowl with other salad components.

Emulsify dressing

In a medium bowl or jar, combine 3 tbsp fresh lime juice, 1 tbsp apple cider vinegar, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp hot sauce (if using), 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning or acidity — add more lime or a pinch more sugar/honey if desired.

Toss and serve

Pour about 3/4 of the vinaigrette over the salad bowl (reserve the rest to serve on the side). Gently toss to coat all ingredients evenly. Arrange the cooked shrimp and seared andouille on top of the tossed salad. Sprinkle chopped cilantro, toasted pecans, and extra crumbled cheese over the top. Garnish with microgreens or additional cilantro and place lime wedges around the platter.

Final seasoning

Taste one portion and finish with a little extra salt, black pepper, or a squeeze of lime as needed. Serve immediately while the shrimp and sausage are still slightly warm for best contrast of textures and flavors.