We had this salad at in New Orleans and loved it. Thankfully, Emeril made a version and posted it online, and now I make this dressing all the time.
Original recipe is here: https://www.emerils.com/130034/girod-street-salad
Ingredients
Salad
8 cups torn hearts of romaine lettuce
6 strips bacon, crisp-cooked and crumbled
4 large eggs, hard-boiled, peeled, and coarsely chopped (optional, I always skip)
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 Creole Seasoning
Instructions
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.
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
