Commander’s Palace Salad and Dressing
User Reviews
5
Commander’s Palace Salad and Dressing
Description
The Commander’s Palace Salad and Dressing features a mix of salad greens topped with crisp bacon bits, fresh Parmesan cheese, croutons, and halved hard-boiled eggs. The dressing is made by slowly blending vegetable oil with an egg, minced onion, white vinegar, salt, and freshly ground black pepper, creating a smooth and creamy vinaigrette. Tossing the greens in the dressing enhances the salad’s flavors and texture, combining crunchy, creamy, and savory components.
The salad is served plated with a halved hard egg on top as garnish, bringing additional protein and a visual finishing touch. This salad works well as a starter or light meal and complements a variety of main dishes.
For best results, use thick-cut bacon cooked very crisp, freshly grated Parmesan from a block, and freshly made dressing just before serving. Dry the greens thoroughly to help the dressing adhere. Using pasteurized eggs in the dressing can improve food safety.
Ingredients
Salad
- 4 cups salad greens mixed
- 4 tablespoons Bacon cooked crisp and crumbled
- 4 tablespoons Parmesan Cheese fresh grated
- 1 cup croutons
- 2 egg hard-boiled, halved
Salad Dressing
- 1 1/2 cups vegetable oil
- 1 egg at room temperature
- 1/3 teaspoon salt
- 1/2 teaspoon black pepper fresh ground
- 1/4 cup white vinegar
- 3 tablespoons onion minced
Instructions
Salad
- 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.
Notes
- Use premium thick-cut bacon and cook it very crisp for texture and flavor.
- Grate Parmesan cheese fresh from a block to enhance flavor and avoid additives found in pre-grated cheese.
- Wash and dry salad greens thoroughly; wet leaves will prevent dressing from sticking well.
- Prepare the dressing right before serving to maintain freshness and optimal texture.
- Consider using pasteurized eggs in the dressing for food safety, especially if serving to children or vulnerable individuals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 482mg | 20% |
| Potassium | 163mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 89mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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