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House Salad With Creole Mayonnaise Dressing
Ingredients
- 1 med egg
- 2 Tbsp. lemon juice
- 1/2 med white onion diced
- 2 1/4 c. canola, vegetable, or possibly corn oil
- 1 1/2 tsp warm sauce
- 1 Tbsp. freshly-grnd black pepper Kosher salt to taste
- 2 x romaine lettuce hearts cleaned, and diced into 1" by 1" pcs
- 1 x bibb lettuce head cleaned, and diced into 1" by 1" pcs
- 16 ounce pecan smoked bacon
- 4 x Large eggs
- 4 ounce Gruyere cheese shaved
- 1 1/2 c. Brioche Bread Croutons (see below) Salt to taste Freshly-grnd black pepper to taste
- 1/4 lb melted butter
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh basil
- 2 c. 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 in 1/2 the oil. Then add in the warm 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 in 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 till crisp, drain grease and hold hot.
- 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 hrs. (Makes 3 c.)
- Place Large eggs in a saucepan and cover with cool water. Bring to a boil. Reduce to slow simmer and cook for 10 min. Remove from heat and refrigeratein ice-bath or possibly under running cool water. Peel and dice.
- Place lettuce in bowl. Add in 3/4 of bacon, 3/4 of Large eggs. 3/4 of croutons and 2 c. Creole Mayonnaise. Mix well. Season to taste.
- Divide salad onto 4 plates. Garnish with remaining bacon, Large eggs and crouton. Add in shaved Gruyere to top of salad
- This recipe yields 4 servings.
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