"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Windsor Court Salad Recipe

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This recipe for Windsor Court Salad, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
1 head romaine lettuce
2 bunches watercress
2 hard-boiled eggs (whites and yolks separated)
6 radishes
2 oz. Roquefort cheese
2 large tomatoes
4 slices crisp bacon
1 large ripe avocado

Sauce Lorenzo:
1 raw egg yolk
1 tsp. Dijon mustard
1 cup vegetable oil
1/3 cup red wine vinegar
1 French shallot, chopped
2 Tbs. bottled chili sauce
Salt and pepper to taste

Directions:
Directions:
Chop all the above ingredients separately. Put each ingredient in a vertical layer in a glass bowl. Lightly beat together the egg yolk and Dijon mustard. Beating quickly, alternately add the oil and the wine vinegar in a steady stream to form an emulsion. Season with chopped shallots, chili sauce, salt and pepper.

Number Of Servings:
Number Of Servings:
Serves six.
Personal Notes:
Personal Notes:
One of the best house salads in New Orleans. It is presented beautifully, with multi-color layers in a glass bowl.

Reference: Windsor Court Hotel

 

 

 

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