"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Smoked Salmon, Crispy Bacon and Maytag Blue Cheese Salad Recipe

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This recipe for Smoked Salmon, Crispy Bacon and Maytag Blue Cheese Salad, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, January 21, 2006


1 egg
6 oz. Maytag blue cheese
1 t. Dijon mustard
1 t. chopped garlic
salt and black pepper
1 1/2 c. olive oil
1/2 c. buttermilk
dash Worcestershire sauce
dash of Tabasco pepper sauce
6 c. assorted baby greens
1 pound house-smoked salmon
6 oz. crispy bacon
2 hard-boiled eggs, sliced

In a food processor, fitted with a metal blade, combine
the egg, 4 oz. of the blue cheese, mustard and garlic.
Puree until smooth. Season with salt and pepper. With
the machine running, slowly add the olive oil until all the
oil is incorporated and the mixture is thick. With the
machine running add the buttermilk. Season the
dressing with the Worcestershire sauce, Tabasco
pepper sauce, salt and pepper. In a mixing bowl, toss
the greens with as much dressing as desired. Season
with salt and pepper. Mound greens in center of four
plates. Crumble salmon over the greens. Sprinkle
each salad with the bacon, sliced eggs, and remaining
blue cheese.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
an Emeril recipe - Steve's favorite!




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