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Avery Island Salad Recipe

Name: Walk-On's Sports Bistreaux - New Orleans Avery Island Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 cups Butter lettuce leaves; 4 cups Boston or Bibb lettuce leaves; 1 cups Watercress (trimmed); 1 each English cucumber (thinly sliced); 1 cups Ripe tomatoes (small, quartered) or grape tomatoes halved; 4 slices Crisp cooked bacon (crumbled); 3 each Hard-cooked eggs (peeled and quartered); 1 cups Sharp cheddar or Muenster cheese (cut into 1/2-inch cubes); 1 cups Toasted pecans (coarsely chopped); 1 cups Mayonnaise (preferably full-fat); 1 tbs Plain Greek yogurt (or sour cream); 2 tsp Dijon mustard; 2 tsp Apple cider vinegar; 1 tsp Fresh lemon juice; 1 tsp Honey; 1 tsp Worcestershire sauce; 4 dashes Crystal or Tabasco-style hot sauce; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Whole milk or buttermilk (to thin, optional); 2 tsp Fresh chives (finely snipped); 1 tsp Extra cracked black pepper

Inspired by Walk-On's Sports Bistreaux - New Orleans

Time35m

Serves4

Make Avery Island Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

6 cups Butter lettuce leaves

4 cups Boston or Bibb lettuce leaves

1 cups Watercress (trimmed)

1 each English cucumber (thinly sliced)

1 cups Ripe tomatoes (small, quartered) or grape tomatoes halved

Add-ins

4 slices Crisp cooked bacon (crumbled)

3 each Hard-cooked eggs (peeled and quartered)

1 cups Sharp cheddar or Muenster cheese (cut into 1/2-inch cubes)

1 cups Toasted pecans (coarsely chopped)

Dressing

1 cups Mayonnaise (preferably full-fat)

1 tbs Plain Greek yogurt (or sour cream)

2 tsp Dijon mustard

2 tsp Apple cider vinegar

1 tsp Fresh lemon juice

1 tsp Honey

1 tsp Original Worcestershire Sauce

4 dashes Crystal or Tabasco-style hot sauce

1 tsp Kosher salt

1 tsp Freshly ground black pepper

2 tbs Whole milk or buttermilk (to thin, optional)

Garnish (optional)

2 tsp Fresh chives (finely snipped)

1 tsp Extra cracked black pepper

Method

Salad Base

Prepare lettuces and vegetables

Rinse butter lettuce, Boston/Bibb, and watercress thoroughly under cold water. Spin or pat dry until leaves are dry to the touch. Tear larger leaves into bite-sized pieces and place into a large chilled mixing bowl. Core and thinly slice the cucumber; add slices to the bowl. Quarter or halve the tomatoes and add them as well.

Add-ins

Cook and prepare bacon

Cook bacon in a skillet over medium heat until crisp, or bake at 200°C/400°F on a sheet pan for 12–18 minutes until crisp. Drain on paper towels and crumble into bite-sized pieces. Measure out four slices worth of crumbles for the salad; reserve any extra for another use.

Prepare eggs and cheese

Place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat, cover, and let sit 10–12 minutes for firm yolks. Transfer eggs to an ice bath, peel, and quarter. Cut cheese into 1/2-inch cubes. Toast pecans in a dry skillet over medium heat 3–5 minutes, shaking frequently, until fragrant; cool and coarsely chop.

Add the bacon crumbles, quartered eggs, cheese cubes, and chopped pecans to the bowl with the dressed greens just before tossing (see Dressing section).

Dressing

Make the Avery Island–style creamy dressing

In a medium bowl, whisk together mayonnaise and Greek yogurt (or sour cream) until smooth. Add Dijon mustard, apple cider vinegar, lemon juice, honey, Worcestershire sauce, and hot sauce dashes. Whisk until combined. Season with kosher salt and black pepper. If the dressing is too thick, whisk in 1–2 tablespoons of whole milk or buttermilk to reach a pourable but still creamy consistency. Taste and adjust seasoning or hot sauce to preference.

Reserve about 2–3 tablespoons of dressing per serving to lightly coat the greens (total roughly 1/2 to 3/4 cup for 4 servings).

Assembly & Garnish

Toss and plate

Pour the measured dressing over the salad base in the large bowl and gently toss with salad tongs until all leaves are lightly coated. Scatter the bacon crumbles, cubed cheese, quartered eggs, and toasted pecans evenly over the dressed greens. Transfer to a serving platter or divide among 4 plates.

Finish

Sprinkle finely snipped chives and an extra crack of black pepper over each portion. Serve immediately so the greens stay crisp.