Description Edit

From Chef Jamie Shannon of Commander's Palace in New Orleans

Ingredients Edit

  • 1½ teaspoon dry mustard
  • 1½ teaspoon cracked black pepper
  • 2 tablespoon shallots
  • 3 tablespoon garlic
  • 4 tablespoon anchovy (optional)
  • 1 egg
  • 5 tablespoon white onion
  • 1½ tablespoon sugar
  • 6 ounces Regina red wine vinegar
  • 3 cups olive oil

Directions Edit

  1. Puree all ingredients except oil.
  2. Drizzle in oil to emulsify.
  3. Toss with bite-size romaine lettuce, thinly sliced red onion rings, croutons and shaved romano cheese.
  4. Commander's serves with corn fried oysters.

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