Tomato Blue Cheese Napoleon

Since the time of Napoleon Bonaparte, New Orleanians have never tired of all things Napoleonic. After Napoleon’s final defeat, many of his soldiers deserted the French army and took exile in the very Francophile city of New Orleans, where a movement began to petition the French government to send Napoleon to Louisiana. We never got the little dictator, but he lives on in countless dishes bearing his name.

Dickie Brennan himself is credited with creating this favorite starter that has been a popular way to begin a meal at his steak house since its opening in 1998. His version of remoulade sauce is very unusual in that it’s not as fiery as the versions at other restaurants. Its creaminess reminds me of my great-grandmother’s homemade Thousand Island dressing.


Remoulade Sauce

  • 4 green onions, chopped
  • 3 sprigs parsley, finely chopped
  • 2 stalks celery, finely chopped
  • 2 eggs
  • 1/2 yellow onion
  • 1/4 lemon, seeds removed
  • 1/2 cup ketchup
  • 1/2 cup Creole mustard
  • 1/4 cup prepared horseradish
  • 1/4 cup Dijon mustard
  • 1 tablespoon Crystal hot sauce
  • 1-2 cloves of garlic
  • salt
  • 3/4 cup vegetable oil


  • 1 head green leaf lettuce, julienned
  • 1/4 cup cane vinegar
  • Salt and pepper
  • 2 tomatoes, each cut into four slices
  • 16 ounces blue cheese
  • 1-1/2 cups remoulade sauce
  • 1 red onion, shaved (for garnish)
  • Garlic crostinis (for garnish)


To prepare Remoulade Sauce: Combine all ingredients except vegetable oil in food processor bowl. Process until mixture is smooth. With the processor running, slowly add oil until emulsified. Adjust seasoning and set aside.

To assemble Napoleon: Combine julienned lettuce and cane vinegar in a bowl; toss to mix. Season with salt and pepper. Divide lettuce equally among four salad plates. Top each with one slice of tomato; sprinkle with salt and pepper. Place two ounces of cheese on each tomato slice, then top with another tomato slice. Drizzle with a generous 1/3 cup of the remoulade sauce, then top with remaining blue cheese. Garnish with shaved red onion and garlic crostinis.

Serves 4

Recipe compliments of Dickie Brennan, himself!

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