Best Windsor Court Salad Recipes

Windsor Court Salad Recipe image

Provided by SteveV

Number Of Ingredients 15

1 head romaine lettuce
2 bunches watercress
3 eggs, hard-boiled separate out yolks
6 radishes
2 ounces Roquefort cheese
2 large tomatoes
6 slices bacon
1 large avocado
1 raw egg yolk
1 teaspoon dijon mustard
1 shallot
1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons prepared chili sauce
salt and pepper to taste

Steps:

Finely chop or grate all of salad ingredients and lay out side by side in rows to make colorful presentation. Then toss with dressing. Dressing: Lightly beat the egg yolk and mustard. Add vinegar and oil alternately in steady stream to form imulsion. Season with salt, pepper, chopped shallot, and prepared chili sauce.

WINDSOR COURT SALAD image

Number Of Ingredients 15

Steps:

Chop all above ingredients separately. Put each ingredient in a vertical layer in a glass bowl. Make sauce Lorenzo by processing egg, dijon, and vinegar in cusinart. Add olive in a thin stream to form an emulusion. Season with shallots, chili sauce and salt and pepper.

Windsor Court Salad image

Provided by drhousespcatcher

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

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
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

Steps:

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.

Nutrition Facts : Calories 517, Fat 50.3, SaturatedFat 9, Cholesterol 116.5, Sodium 466.9, Carbohydrate 10.7, Fiber 5.8, Sugar 3.5, Protein 9.5