House Salad with Creole Mayonnaise Dressing |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
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 |
Directions:
1. DRESSING:
2. 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.
3. *RAW EGG WARNING
4. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
5. SALAD:
6. Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
7. 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.
8. Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
9. Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
10. BRIOCHE BREAD CROUTONS:
11. Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.
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