Cajun Vinaigrette Dressing

 

Cajun Vinaigrette Dressing

This is my take on a Cajun vinaigrette dressing that pairs beautifully with a warm, wilted house salad. The inspiration came from a little Cajun joint tucked along the Coulee des Poches in Lafayette, Louisiana. Their salad was nothing fancy, but the vinaigrette? Bold, zesty, and unforgettable.

I left with a to-go box that didn’t last the ride home—and a recipe that fell short of the original magic. You know how chefs are… always leaving out one crucial ingredient to keep you guessing.

Making the Cajun Vinaigrette Dressing

So, I started experimenting. Tweaking. Tasting. Over time, I came up with a version I truly love—maybe even more than the original. That’s the beauty of making it yourself: you can adjust it to your own taste. This recipe has been around our family kitchen for over 30 years now, and it’s still going strong.

Best part? You can whip it up in 15 minutes flat. So skip the store-bought stuff that’s half as flavorful. Just warm it slightly and give it a good whisk before serving to unlock its full depth and aroma.

And if you’re wondering what a coulee is—it’s a dry ravine or gully that fills with water during the rainy season. The Riverside Inn sat right above one, and their shrimp, crab, and oysters were so good, I remember every bite like it happened yesterday.

Wilted House Salad with Cajun Vinaigrette 2 Print

Cajun Vinaigrette Dressing

Spicy Cajun vinaigrette dressing with olive oil and red wine vinegar

  • Author: TJ
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 1-1/4 cups 1x

Ingredients

Scale
  • 1 cup olive oil
  • 21/2 TBL red wine vinegar
  • 1 tsp granulated or powdered garlic
  • 11/2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 generous pinch of accent
  • 2 tsp shredded oregano
  • 1 clove fresh garlic – minced

Instructions

  1. Whisk together all the ingredients
  2. Let set for 2 hours minimum to give the flavors time to meld
  3. Warm in a saucepot and whisk thoroughly until almost hot before serving over the salad greens to let the flavors bloom!