Best Commanders Palace Salad Dressing Recipes

Commander's Salad image

Provided by Leslie in Texas

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups mixed salad greens (Commander's Palace uses a mixture of leaf lettuce,field greens, Bibb lettuce, romaine, endive, and w)
4 tablespoons crumbled crisp bacon
4 tablespoons freshly grated parmesan cheese
1 cup crouton
1 1/2 cups salad oil
1 egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon freshly cracked black peppercorns
1/4 cup white vinegar
3 tablespoons minced onions
2 hardboiled egg, peeled and coarsely chopped

Steps:

Tear greens into bite-sized pieces.
In a large salad bowl, combine the greens,bacon, cheese, and croutons.
Put 1/2 cup oil and the remaining dressing ingredients in a blender.
Cover and blend on low speed.
Remove cover and gradually blend in remaining oil.
To serve, pour 8 T. of dressing over salad and toss.
Divide onto individual plates and garnish each serving with the hard boiled egg.
Refrigerate any leftover salad dressing.

Nutrition Facts : Calories 848.5, Fat 88.2, SaturatedFat 13.8, Cholesterol 155, Sodium 559.3, Carbohydrate 7, Fiber 0.5, Sugar 0.8, Protein 8.7

House Salad with Creole Mayonnaise Dressing image

Provided by Food Network

Categories side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 20

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
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.
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

Steps:

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.
Dice bacon and bake in 250 degree 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
Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.

Commander's Palace California Salad With Honey-Yogurt Dressing image

Provided by PaulaG

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 pint plain yogurt (I use low-fat)
6 tablespoons lemon juice
3 tablespoons honey
salt
white pepper
1 head boston lettuce, torn into bite-sized pieces
4 avocados, peeled, pitted and sliced
1 cup grapefruit section
1/2 cup walnut halves (I use pecans)
1/4 cup seedless raisin