Commanders Salad Food

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

COMMANDER'S PALACE SALAD AND DRESSING

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.

COMMANDER'S SALAD

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.

HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING

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

Steps:

• Add all the dressing ingredients into blender container.
• Pulse several times or until well blended.
• Mix salad ingredients in a large salad bowl.
• Serve on chilled plates with dressing on the side.