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My Commander’s Palace Salad Recipe

Today I’ve got a great salad recipe for you – it’s my version of the delectable Commander’s Palace Salad Recipe.  I was thinking about that salad recently and wanted to see if I could recreate my own version of it. I checked their menu online where the ingredients were listed so I was able to use those.  But I had to guess at the dressing because there wasn’t a recipe for that.  I wasn’t able to duplicate their dressing, but my version sure was tasty.

My version of the Commander's Palace Salad

Now that you’re curious, I’ll give you some insight:  tender romaine leaves topped with crumbled bacon, grated boiled egg, Parmesan cheese and buttery croutons topped off with a garlicky black peppercorn dressing.  Yes.  Yes.  Yes.  It’s quite the salad as you can see.

Romaine lettuce leaves

For those of you outside of New Orleans who don’t know what Commander’s Palace is, I’ll fill you in.  It’s a New Orleans restaurant institution.  Located on Washington Avenue in New Orleans’s historic Garden District, Commander’s Palace has been pleasing palates of upper crust New Orleans diners since 1880.  It’s been run by the famous Brennan family since the mid-1970’s and remains one of New Orleans’s top dining destinations. It’s a beautiful restaurant decorated on the exterior with its signature blue and white awning.  So lovely.

Bacon, Egg, and Parmesan Cheese

I’ve had the privilege of dining at Commander’s Palace only twice in my life.  One instance I wrote about here on this blog.  I am actually so very excited about a planned third visit.  Jeremy substitute taught some college courses for a friend this fall, and his “thank you” gift is lunch at Commander’s right before Christmas. I am thrilled and so excited.  Dining at Commander’s Palace is truly an experience.

My version of the Commander's Palace Salad

So back to our delicious salad.  One of the mainstays on the Commander’s Palace menu is The Commander’s Salad.  It’s their house salad and is just as decadent as the restaurant itself.  I first tried and fell in love with this salad years ago back when Commander’s Palace used to have its Foodie’s Kitchen grocery store/deli in Metairie and New Orleans.  I loved this salad years before I actually set foot in Commander’s Palace, and I get it every time I dine there.  So. Good.

My version of the Commander's Palace Salad

As I said before, recreating this salad is fairly easy until you get to the dressing part.  The dressing you actually get at Commander’s Palace is creamy like a Caesar dressing.  Since I can’t really find pasteurized eggs at grocery stores, I don’t like using raw egg yolks at home.  Therefore a true Caesar dressing stays just beyond my reach.  Although this dressing isn’t as pretty as the Commander’s version, it’s super tasty.  It’s a mix of garlic, onion, Parmesan cheese, black pepper, olive oil, white balsamic vinegar and Dijon mustard.  These ingredients are all powerfully tasty so the dressing itself is very flavorful.

My version of the Commander's Palace salad

Now that you’re fiending for this delectable salad, on to the recipe!

Yield: 2 meal-sized salads; 4 side salads

My Commander’s Palace Salad Recipe

This is my homemade version of the classic Commander's Palace salad recipe. The leafy romaine lettuce is topped with bacon, egg, croutons and Parmesan!

Ingredients:

Salad Ingredients:
  • 1-8 ounce container of romaine lettuce leaves
  • 3 strips of bacon, cooked crispy and crumbled (reserve fat)
  • 2 boiled eggs, grated or finely chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup croutons (recipe below)
  • 1 recipe dressing (below)
Crouton Ingredients:
  • 1 slice of bread (preferably a heel of sour dough), cut into small cubes
  • Leftover bacon fat
  • 1/2 teaspoon kosher salt
Dressing Ingredients:
  • 1/4 cup light olive oil
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Method:

Croutons:
  1. Heat the bacon fat over medium heat and add the bread cubes and salt.
  2. Cook for 3-5 minutes until crispy. Stir often to make sure they don't stick.
Dressing:
  1. Combine all ingredients into a tall narrow container and blend with an immersion blender until smooth.
Assembling the Salad:
  1. Lay out the lettuce and top with crumbled bacon, grated egg, Parmesan cheese and croutons.
  2. Drizzle desired amount of dressing over the salad.
  3. Serve immediately.

If you'd like you can substitute red wine vinegar for the white balsamic vinegar.

Prep:25 min

Total:25 min

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