Recipe courtesy of Commander's Palace

House Salad with Creole Mayonnaise Dressing

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 3 cups
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Ingredients

DRESSING:

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

SALAD:

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.

BRIOCHE BREAD CROUTONS:

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

Directions

  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

BRIOCHE BREAD CROUTONS:

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