Commanders Salad Recipes

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COMMANDER'S PALACE SALAD AND DRESSING



Commander's Palace Salad and Dressing image

Make the iconic Commander's Palace salad and creamy dressing at home.

Provided by Stephanie Manley

Categories     Salad

Time 25m

Number Of Ingredients 11

4 cups mixed salad greens
4 tablespoons bacon (cooked crisp and crumbled)
4 tablespoons fresh grated Parmesan cheese
1 cup croutons
2 eggs (hard-boiled, halved)
1 1/2 cups vegetable oil
1 egg (at room temperature)
1/3 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup white vinegar
3 tablespoons minced onion

Steps:

  • Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese, and croutons.
  • Put 1/2 cup oil and remaining ingredients in a blender. Cover and blend at low speed. Remove cover and gradually blend in remaining oil.
  • Pour 8 tablespoons dressing over salad and toss. Divide onto individual salad plates or into bowls and garnish each serving with a hard-cooked egg half.

Nutrition Facts : Calories 242 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 135 mg, Sodium 482 mg, ServingSize 1 serving

COMMANDER'S SALAD



Commander's Salad image

This is from the 1984 "The Commander's Palace New Orleans Cookbook". Commander's Palace is my favorite place to eat in New Orleans and this salad is their most popular side salad, according to the recipe.

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

COMMANDER SALAD



Commander Salad image

Had this at a friends house over the weekend, Monday am was waiting outside her door at the office, hovering for the recipe. This is really simple and really good salad. She tells me it's origin is the Commander Palace restaurant in New Orleans. Never been to this restaurant, but loved New Orleans,!!:)

Provided by Melba Sundevil

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 head romaine lettuce, torn and washed
5 slices bacon, cooked and cut into 1 inch pieces
1/4 cup shredded parmesan cheese
salt
pepper
1 cup olive oil, good quality
1 egg
1/4 cup red wine vinegar, good quality
2 tablespoons minced onions
1 tablespoon grated parmesan cheese
salt
pepper

Steps:

  • In a blender add all dressing ingredients and blend for about 10 to 15 seconds.
  • Chill in refrigerator until ready to dress the salad.
  • When ready to plate the salad, add all salad ingredients to a large bowl.
  • Drizzle dressing over salad and toss to coat.
  • Finish with fresh black pepper and parmesan cheese.

Nutrition Facts : Calories 686.5, Fat 70.6, SaturatedFat 13.4, Cholesterol 78.7, Sodium 381.9, Carbohydrate 6.2, Fiber 3.4, Sugar 2.2, Protein 9.7

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