Commander’s Palace is a famous New Orleans institution.  Their salad is a perfect start for a meal.  If you are concerned about raw eggs, please use eggs that have already been pasteurized.

4 C. mixed salad greens
4 Tbsp. bacon — cooked crisp and crumbled
4 Tbsp. grated fresh Parmesan cheese
1 C. croutons
Dressing:
1 1/2 C. salad oil (vegetable oil)
1 egg — at room temperature
1/3 tsp. salt
1/2 tsp.  fresh ground black pepper
1/4 C. white vinegar
3 Tbsp. minced onion
2 eggs, hard-boiled — for garnish, halved

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 on low speed. Remove cover and gradually blend in remaining oil.

To serve: Pour 8 tbsp dressing over salad and toss. Divide onto individual salad plates or into bowls and garnish each serving with hard-cooked egg half

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