House Salad With Creole Mayonnaise Dressing

House Salad With Creole Mayonnaise Dressing
House Salad With Creole Mayonnaise Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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 to taste

  • SALAD:

  • 2

    romaine lettuce hearts cleaned, and diced into 1" by 1" pieces

  • 1

    bibb lettuce head 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 (see below)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • BRIOCHE BREAD CROUTONS:

  • 1/4

    pound melted butter

  • 1

    tablespoon minced fresh thyme

  • 1

    tablespoon minced fresh oregano

  • 1

    tablespoon minced fresh rosemary

  • 1

    tablespoon minced fresh basil

  • 2

    cups Brioche bread in 1/8" dice

Directions

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. For the Salad: Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm. For the 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. (Makes 3 cups) 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 3/4 of bacon, 3/4 of eggs. 3/4 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 This recipe yields 4 servings.

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