Recipe
Girod Street Salad
This tasty salad is served at Meril, my newest restaurant in New Orleans' Warehouse District. It is my homage to my days at Commander's Palace, where a similar version of this salad has been on the menu for years. I have tweaked it here and there to suit my tastes, and it makes a nice addtion to any menu.
Ingredients
- 8 cups torn hearts of romaine lettuce
- 6 strips bacon, crisp-cooked and crumbled
- 4 large eggs, hard-boiled, peeled, and coarsely chopped
- 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
- 2 cups French bread croutons
Black Peppercorn Dressing:
- 1/4 cup white wine vinegar
- 1 or 2 cloves garlic, minced
- 3 tablespoons minced shallot
- 1 large egg, at room temperature
- 1/2 teaspoon Dijon mustard
- 3/4 cup vegetable, canola, or grapeseed oil
- 1/2 cup olive oil
- 2 tablespoons sour cream
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon Emeril's Creole Seasoning or other Creole seasoning
Directions
- In a large bowl, combine the romaine, crumbled bacon, chopped eggs, cheese, and croutons. Add enough of the dressing to lightly coat the salad, and toss gently but thoroughly to combine. Divide the salad among 4 chilled salad plates and garnish with additional Parmesan if desired. Serve immediately
For the Black Peppercorn Dressing:
Add the vinegar, garlic, shallot, egg, and mustard to a blender and puree until smooth. With the motor running, add each of the oils in a thin but steady stream through the lid, processing until the mixture forms a smooth, thick emulsion. Transfer to a small bowl and whisk in the sour cream, pepper, salt, and Creole seasoning. Refrigerate until ready to use.
Makes 2 cups
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