Salad with Creole Mayo Dressing
Source of Recipe
Commander's Palace
List of Ingredients
Recipe
DRESSING:
1 medium egg
2 tablespoons lemon juice
1/2 medium white onion, diced
2 1/4 cups oil (canola)
1 1/2 teaspoons hot sauce
1 tablespoon fresh ground black pepper
kosher salt to taste
Place the egg, lemon juice, and onion into the workbowl of a food processor and pur?e. 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.
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.
Dice bacon and bake in 250ºF 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:
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
Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200ºF oven for 2 hours. Yield: 3 cups.
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