After another week in what should (and eventually must) be my hometown of New Orleans, it was time to shock my body by reintroducing it to vegetables. I came up with this quick salad roughly based on a classic Commander’s Palace offering that has raw onion blended into the dressing. This isn’t a low-calorie diet salad by any stretch, though it sure is tasty.
I grated the cheese with a Microplane, although coarse grating would make it more prominent. Go with coarse for both the egg and cheese. As for the oil, if you don’t like the taste of olive oil, use something more neutral like grapeseed.
Time: 15 minutes (plus bacon and egg cooking)
2 tablespoons white wine vinegar
1 tablespoon yellow onion – finely chopped
1 egg yolk – raw
½ teaspoon kosher salt
1 pinch fresh ground black pepper
½ cup extra-virgin olive oil
½ cup caramelized onion cheese – grated
2 heads romaine lettuce – torn
3 hard boiled eggs – grated
6 strips crisp bacon – crumbled
Place vinegar, onion, egg yolk, salt and pepper in a blender. Cover and turn on blender. Drizzle in oil until emulsified.
Pour the dressing into a large bowl and whisk in the cheese.
Add the romaine to the bowl and toss to evenly coat.
Plate the romaine topped with the grated egg and bacon.