Jul 14 2026
Restaurants›Copeland's of New Orleans›Penthouse Salad - Small Recipe

Penthouse Salad - Small Recipe

Inspired by Copeland's of New Orleans
Time30m
Serves2

Tomatoes, eggs, cheddar cheese, bacon, homemade croutons, choice of dressing.

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Ingredients

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Salad Base

Dressing

Method

Salad Preparation

  1. 1

    Prepare the Ingredients

    Wash and dice the tomatoes into bite-sized pieces. Peel and slice the hard-boiled eggs. Grate the cheddar cheese, and chop the bacon into small pieces.

  2. 2

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove and place them on a paper towel to drain excess grease. Once cooled, crumble them into smaller pieces.

  3. 3

    Make the Croutons

    If you don't have homemade croutons, you can make them by cutting bread into cubes, tossing them with olive oil, garlic powder, and seasoning, then baking them in a 375°F (190°C) oven for about 10-15 minutes until golden.

  4. 4

    Combine Salad Ingredients

    In a large bowl, combine the diced tomatoes, sliced hard-boiled eggs, grated cheddar cheese, crumbled bacon, and homemade croutons.

Dressing Preparation

  1. 5

    Mix the Dressing

    In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

  2. 6

    Dress the Salad

    Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly. Adjust seasoning with more salt and pepper if desired.

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