Commanders Palace 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 PALACE CALIFORNIA SALAD WITH HONEY-YOGURT DRESSING



Commander's Palace California Salad With Honey-Yogurt Dressing image

This recipe comes from The Commander's Palace New Orleans Cookbook. This is one of my favorite places to eat. A true dining experience. The salad is easy and quite impressive.

Provided by PaulaG

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 pint plain yogurt (I use low-fat)
6 tablespoons lemon juice
3 tablespoons honey
salt
white pepper
1 head boston lettuce, torn into bite-sized pieces
4 avocados, peeled, pitted and sliced
1 cup grapefruit section
1/2 cup walnut halves (I use pecans)
1/4 cup seedless raisin

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.

Nutrition Facts : Calories 300, Fat 21.6, SaturatedFat 3.9, Cholesterol 8, Sodium 37.9, Carbohydrate 26.7, Fiber 7.8, Sugar 16, Protein 5.9

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

CAESAR'S PALACE SALAD



Caesar's Palace Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 10 servings

Number Of Ingredients 16

4 tablespoons red wine vinegar
2 egg yolks* (See Disclaimer)
1 tablespoon Dijon mustard
3/4 cup lemon juice
6 garlic cloves
2 tablespoons Worcestershire
1 tablespoon hot red pepper sauce
6 anchovy fillets
2 cups extra-virgin olive oil
1/4 cup Parmesan
4 cups cubed French or white bread
1/2 cup olive oil
3 cloves garlic, crushed
1/2 cup grated Parmesan
3 or 4 heads fresh young romaine (1 1/2 to 2 pounds)
1/2 cup grated Parmesan

Steps:

  • For the dressing:
  • Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
  • Preheat the oven to 325 degrees F.
  • Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
  • Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
  • In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.

HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING



House Salad with Creole Mayonnaise Dressing image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 20

1 medium egg*
2 tablespoons lemon juice
1/2 medium white onion, diced
2 1/4 cups canola, vegetable, or corn oil
1 1/2 teaspoons hot sauce
1 tablespoon freshly ground black pepper
Kosher salt
2 hearts romaine lettuce, cleaned and diced into 1? by 1? pieces
1 head bibb lettuce, cleaned and diced into 1? by 1? pieces
16 ounces pecan smoked bacon
4 eggs
4 ounces Gruyere cheese, shaved
1 1/2 cups brioche bread croutons (recipe follows)
Salt and pepper to taste.
1/4 pound melted butter
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh basil, minced
2 cups Brioche bread (cut into 1/8? by 1?8? inch pieces

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 SALAD DRESSING



COMMANDER'S PALACE SALAD DRESSING image

Categories     Egg     Side

Yield 10 2tb

Number Of Ingredients 18

Ingredients
Nutrition
Servings 4
Units US
Salad
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
Dressing
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
Garnish
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.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Commander's Palace Bread Pudding Souffle with Whiskey Sauce image

Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

Unsalted butter, for pan and ramekins
1 1/2 cups sugar
1 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
3 medium whole eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
5 cups day-old French bread, or other light bread, cut into 1-inch cubes
1/3 cup raisins
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
Whiskey Sauce, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
  • Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

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