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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Windsor Court Salad Recipe

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This recipe for Windsor Court Salad is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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