Commander’s Palace Salad and Dressing

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

Salad Dressing

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

Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese, and croutons.

Salad Dressing
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.

To Serve
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.

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