House Salad With Creole Mayonnaise Dressing

By á-174942

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

Details

Servings 4

Preparation

Step 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.

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.