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"This is the best house salad being served in New Orleans. It is presented beautifully, with multi-color layers in a
glass bowl. It is something like the classic Cobb salad, but without the chicken." An old article from Inside New Orleans
Restaurant section.
Ingredients:
Salad
1 head romaine lettuce
2 bunches watercress
2 hard-boiled eggs (whites and yolks separated)
6 radishes
2 ounces Roquefort cheese
2 large tomatoes
4 slices crisp bacon
1 large ripe avocado
Sauce Lorenzo
1 raw egg yolk
1 teaspoon Dijon mustard
1 cup vegetable oil
1/3 cup red wine vinegar
1 french shallot, chopped
2 tablespoons bottled chili sauce (next to the catsup at the market)
salt and pepper
Procedure:
Chop all the above ingredients separately. (Do not use a food processor for the lettuce, as it bruises the greens and gives
it a funny taste.)
Put each ingredient in a vertical layer in a glass bowl.
It's colorful and dramatic, so show the finished salad to your guests before tossing the salad with Sauce Lorenzo.
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.
Serving Size:
6 servings
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