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Ingredients
- 1 head Romaine lettuce
- 2 bunches watercress, stemmed and rinsed in salted water
- 2 lg hard boiled eggs, whites and yolks separated
- 6 radishes, rinsed and trimmed
- 2 oz Roquefort cheese
- 2 lg tomatoes, peeled and cored
- 4 slices cooked bacon
- 1 lg avocado
- Sauce Lorenzo
- Finely chop all ingredients and, one at a time, arrange side by side in a large bowl. Toss with Sauce Lorenzo.
Preparation
Step 1
Sauce Lorenzo
1 lg egg yolk
1 tsp Dijon mustard
1 C vegetable oil
1/3 C red wine vinegar
1 shallot peeled and chopped
2 Tbsp bottle chili sauce
salt and pepper
Lightly beat together egg yolk and mustard. Alternately add oil and vinegar, whisking rapidly. Stir in chopped shallot and chili sauce. This may be stored in refrigerator for up to 3 months.
-Windsor Court Hotel, New Orleans