Creole Ranch Salad Dressing Recipes

HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING

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.

RANCH SALAD DRESSING

Steps:

• Put mayonnaise in a mixing bowl.
• Gradually whisk buttermilk into mayonnaise and whisk until smooth.
• When mixture is creamy add rest of ingredients and mix until well blended; chill.

CREOLE DRESSING

Steps:

• Chop chicken livers and cook in boiling water until tender; drain and set aside.
• Drain the oysters and reserve the liquid; chop oysters coarsely.
• Pour oyster liquid over bread; set aside.
• In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
• Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
• Spoon mixture into a 13x9 inch baking dish.
• Bake in a 350° oven for 30 minutes or until thoroughly heated.

CREOLE RANCH SALAD DRESSING

Steps:

• Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
• Process this for 20 seconds.
• Add the crushed red pepper and the mayonnaise.
• Process for another 20 seconds.
• Season the dressing with salt and cracked black peppercorn to suit your taste.
• Process dressing another 15 seconds.
• If not serving immediately, place dressing in a container.
• Tightly seal container and keep the dressing refrigerated until use.