Recipe courtesy of Commander's Palace
Show: Cooking Live
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Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
3 cups

Ingredients

DRESSING:
SALAD:
BRIOCHE BREAD CROUTONS:

Directions

SALAD:

Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.

Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.

Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.

Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.

Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad

BRIOCHE BREAD CROUTONS:

Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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