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Seersucker Salad

On August 11, New Orleans Restaurant R’evolution will host an exclusive, 50-seat Seersucker & White Linen Wine Dinner. Special guests Bill Haltom, author of Milk & Sugar: The Complete Book of Seersucker, and Laurie Aronson, owner of Lipsey’s & Haspel and great-granddaughter of the founder of seersucker, will be in attendance to share stories about the invention of the iconic textile, which Southerners use as a way to stay cool and stylish during the summer months. During the dinner, Restaurant R’evolution will be serving a Seersucker Salad paired with a 2012 Broadbent, Gruner Veltliner from Wagram, Austria.

The cost of the dinner is $125 per person, plus tax and gratuity, but if you can’t make it, you can still put on your best seersucker suit or dress and mix up the Seersucker Salad at home.


milk&sugar4 heads romaine hearts, cut 1/2 inch
6 heads frisse lettuce, cut 1 inch
6 heads Belgian endive, cut 1/2 inch
2 heads radicchio, cut 1/2 inch
4 heads blue-tipped kale, cut 1/2 inch
1/4 cup sliced English cucumber
2 Tbsp. radish wedges
1/4 cup of blanched haricot verts (green beans)
1/4 cup little tomatoes, cut in half
1/2 cup toasted croutons
2 Tbsp. sliced green onion
3 Tbsp. Steen’s Cane Syrup Vinaigrette (recipe below)
1 oz. tropical micro purple spinach

Wash greens thoroughly and cut. Mix together, and dry in a salad spinner. Wash raw vegetables and dry. Toss 3 cups of lettuce mix with cucumber, radish, haricot verts, tomatoes, croutons, green onions and Steens Cane Syrup Vinaigrette. Season with salt and pepper. Garnish with tropical purple spinach sprigs.

Steen’s Cane Syrup Vinaigrette:

2 egg yolks
2 Tbsp. minced onions
2 Tbsp. minced garlic
2 tsp. chopped garlic
2 tsp. chopped thyme
2 tsp. cracked black pepper
2 tsp. Creole mustard
1/2 cup red wine vinegar
4 Tbsp. orange juice
4 Tbsp. Steen’s Cane Syrup
2 cups vegetable oil
2 cups of olive oil

Mix together egg yolk, minced onion, minced garlic, chopped basil, chopped thyme, cracked black pepper and Creole mustard in a mixing bowl. Mix in red wine vinegar and orange juice. With mixer running, slowly drizzle in oils and Steens Cane Syrup. Adjust seasoning with salt and pepper.

Recipe and photo courtesy of Restaurant R’evolution

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