Recipe courtesy of Commander's Palace

House Salad with Creole Mayonnaise Dressing

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 3 cups
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1 medium egg*

2 tablespoons lemon juice

1/2 medium white onion, diced

2 1/4 cups canola, vegetable, or corn oil

1 1/2 teaspoons hot sauce

1 tablespoon freshly ground black pepper

Kosher salt


2 hearts romaine lettuce, cleaned and diced into 1? by 1? pieces

1 head bibb lettuce, cleaned and diced into 1? by 1? pieces

16 ounces pecan smoked bacon

4 eggs

4 ounces Gruyere cheese, shaved

1 1/2 cups brioche bread croutons (recipe follows)

Salt and pepper to taste.


1/4 pound melted butter

1 tablespoon fresh thyme, minced

1 tablespoon fresh oregano, minced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh basil, minced

2 cups Brioche bread (cut into 1/8? by 1?8? inch pieces


  1. 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.
  2. Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
  3. 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.
  4. Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
  5. Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad


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