Directions

1. 1

   Prepare the Creole mayonnaise: Add one medium egg, lemon juice, and diced onion to a food processor and blend until smooth. With the processor running, slowly drizzle in half the canola oil in a thin stream. Stop and scrape down the sides of the bowl. Restart the processor and slowly add the remaining oil. Add hot sauce and black pepper, then season with kosher salt to taste. Blend until fully combined. Transfer to a container, cover, and refrigerate for up to one week before serving.

2. 2

   Make the herb-buttered croutons: In a bowl, combine the melted butter with minced thyme, oregano, rosemary, and basil. Mix well. Add the brioche bread cubes and toss until evenly coated with the herb butter. Spread on a baking sheet and season with salt and pepper. Bake at 200°F for 2 hours, stirring occasionally, until the croutons are golden and crispy. Set aside and keep warm.

3. 3

   Prepare the bacon: Dice the pecan smoked bacon into small pieces. Arrange on a baking sheet and bake at 250°F for approximately 15–20 minutes until crispy. Remove from the oven, drain off any accumulated grease on paper towels, and keep the bacon warm.

4. 4

   Cook the eggs: Place the four large eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes. Remove from heat, transfer to an ice bath or place under running cold water to chill. Once cooled, carefully peel and dice the eggs.

5. 5

   Assemble the salad: Place the cleaned and diced romaine and bibb lettuce in a large bowl. Add half of the warm crispy bacon, half of the diced hard-boiled eggs, half of the herb-buttered croutons, and approximately 2 cups of the Creole mayonnaise dressing. Toss gently until all ingredients are well combined. Taste and adjust salt and pepper as needed.

6. 6

   Plate and serve: Divide the dressed salad evenly onto four serving plates. Garnish the top of each salad with the remaining bacon, remaining diced eggs, remaining croutons, and shaved Gruyere cheese.