Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.

Ingredients Nutrition


  1. Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
  2. Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
  3. In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
  4. Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.
Most Helpful

4 5

This was a delicious salad -- I scaled it down a bit to make 2 servings, and used arugula in combination with romaine. I liked the variation of using fish sauce/soy sauce instead of anchovy. After searching all over to find Zatarain's creole mustard, I thought it tasted just like my usual mustard, Gulden's spicy brown. I did enjoy this salad a lot, and will save the dressing recipe to make again. Thanks, BarbryT! Made for PAC Spring 2008