Commander’s Palace Salad and Dressing

The first time I walked through the iconic turquoise and white Victorian mansion that houses Commander’s Palace, I knew I was about to experience something special. Since 1896, this New Orleans landmark has been serving up culinary excellence in the heart of the Garden District. While their menu is filled with remarkable dishes, there’s something magical about their signature salad – a seemingly simple combination that perfectly captures the restaurant’s philosophy of refined simplicity.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why This Recipe Works

This isn’t just any salad—it’s a carefully crafted combination of fresh ingredients from a legendary creamy vinaigrette. The secret lies in the egg yolk-enriched dressing, which creates a silky emulsion that perfectly coats each leaf. Seven James Beard Foundation Awards later, Commander’s Palace still serves this timeless classic that proves sometimes the simplest dishes are the most extraordinary.

Ingredients

For the Dressing:

• Vegetable oil – Creates the base for emulsion and provides a neutral flavor
• Egg – Acts as an emulsifier and creates creamy texture (use pasteurized if concerned)
• Salt – Enhances overall flavors and balances dressing
• Fresh ground black pepper – Adds subtle heat and depth
• White vinegar – Provides acidity and brightness
• Onion – Adds subtle bite and aromatic base

For the Salad:

• Mixed salad greens – Provides fresh crunch and base for toppings
• Bacon, cooked crisp and crumbled – Adds a savory crunch and rich flavor
• Parmesan cheese – Contributes nutty, salty depth
• Croutons – Adds textural contrast and absorb dressing
• Hard-boiled eggs for garnish – Provides protein and classic presentation

If you are concerned about raw eggs, please use pasteurized eggs.

How to Make the Commander’s Palace Salad and Dressing

1. Put a third of the oil, a raw egg, salt, pepper, vinegar, and onion in a blender or food processor.

2. Cover and blend at low speed.
3. Remove the cover and gradually blend in the remaining oil.
4. Wash and dry salad greens and tear into bite-size pieces.
5. Place salad greens in a bowl and top with bacon, cheese, and croutons.
6. Pour dressing over salad and toss.
7. Divide into individual salad plates or bowls and garnish each with a hard-boiled egg.

Tips for Serving and Storing Commander’s Palace Dressing and Salad

• Pre-making the vinaigrette salad dressing is okay. You can make the vinaigrette the same day you plan on serving it, but if you use raw egg yolk, you should not store the dressing overnight.
• You can store each component of the salad separately for a day or two. Avoid keeping any dressed salad overnight.

Our recipes not only taste great, but they look darn pretty. See for yourself on Instagram!

Love salad? Try these recipes!

Favorite Salad Dressing Recipes

Be sure to check out more of my easy salad recipes and the best homemade salad dressings here on CopyKat.com!

Commander’s Palace Salad and Dressing

Make the iconic Commander’s Palace salad and creamy dressing at home.

Print
Pin
Rate
Add to Collection Go to Collections

Course: Salad

Cuisine: Cajun

Keyword: Commanders Palace Recipe, Salad Dressing, Salad Recipes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 242kcal

Ingredients

Salad

• 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

Salad Dressing

• 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

Instructions

Salad

• Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese, and croutons.

Salad Dressing

• 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.

Notes

Pro Tips

Ingredient Selection

• Choose premium thick-cut bacon for better texture and flavor
• Use only fresh-grated Parmesan from a block, never pre-grated
• Select fresh, crisp greens and inspect carefully before using
• Consider using pasteurized eggs for food safety

Preparation Tips

• Dry greens thoroughly – wet leaves won’t hold dressing properly
• Cook bacon until very crisp for best texture
• Make dressing just before serving for optimal freshness
• Grate Parmesan just before using for best flavor

Nutrition

Calories: 242kcal | Carbohydrates: 8g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 482mg | Potassium: 163mg | Fiber: 0g | Sugar: 0g | Vitamin A: 670IU | Vitamin C: 9.8mg | Calcium: 89mg | Iron: 1.2mg

Common Questions & Troubleshooting

Can I make the dressing ahead?

• Best used same day if using raw egg
• Can prepare other components 1-2 days ahead
• Store components separately until serving

How do I prevent soggy salad?

• Dry greens completely
• Dress just before serving
• Don’t over-toss

Substitutions & Modifications

• Egg-Free Dressing: Omit raw egg, increase oil slightly
• Vegetarian Option: Skip bacon, add extra croutons
• Gluten-Free: Use GF croutons or toasted nuts
• Lower Fat: Use turkey bacon, light dressing

Scaling the Recipe

• Double all ingredients for larger groups
• Make the dressing in batches if needed
• Don’t overdress when scaling up

This Commander’s Palace Salad is more than just a recipe – it’s a taste of New Orleans history. While nothing can replace the experience of dining in the iconic turquoise and white mansion, this recipe brings a bite of Commander’s Palace magic to your kitchen.