Cajun Vinaigrette Dressing
This is my version of Cajun vinaigrette dressing that goes perfectly with a wilted house salad. Its inspired by a Cajun joint on the Coulee des Poches in Lafayette, Louisiana. The salad was simple, but the flavor of the vinaigrette was bold and delicious. I left with a to-go order that ran out all too soon and a recipe that didn’t match the original.
There were many experiments before I came up with something I really liked, perhaps even more than the original. That’s the fun in doing it yourself, because you can add or subtract things to suit your own taste. This originated over thirty years ago and has endured the test of time in our family kitchen.
You can make this in 15 minutes, so there’s no excuse for using commercially bottled stuff with half the flavor. Warm it up and whisk it vigorously before serving to enjoy the full bouquet and taste.
If you are wondering what a coulee is, it’s a dry ravine or gully that fills with water during the wet season. The Riverside Inn was perched above the coulee and the shrimp, crab and oysters were good enough that I vividly remember it, like it was yesterday.
- Yield: 1-1/4 cups 1x
- 1 cup olive oil
- 2–1/2 TBL red wine vinegar
- 1 tsp granulated or powdered garlic
- 1–1/2 tsp kosher salt
- 2 tsp ground black pepper
- 1 generous pinch of accent
- 2 tsp shredded oregano
- 1 clove fresh garlic – minced
- Whisk together all the ingredients
- Let set for 2 hours minimum to give the flavors time to meld
- Warm in a saucepot and whisk thoroughly until almost hot before serving over the salad greens to let the flavors bloom!