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Windsor Court Salad With Sauce Lorenzo




Source of Recipe


Chef Kevin Graham, Windsor Court, New Orleans


List of Ingredients




Salad:
1 head Romaine lettuce, washed and dried
2 bunches watercress, washed and dried
2 large hard-boiled eggs, whites and yolks separated
6 radished, washed and trimmed
2 ounces roquefort cheese
2 large tomatoes, cored and peeled
4 slices cooked bacon
1 large avocado, peeled and seeded

Sauce Lorenzo:
1 ray large egg yolk
1 teaspoon Dijon mustard
1 cup vegetable oil
1/3 cup red wine vinegar
1 shallot, peeled and chopped
2 tablespoons bottled chili sauce (Hunts)
Salt and pepper to taste

Recipe



Salad:
Finely chop all the ingredients, one at a time and arrange sise by side in a large salad bowl. Just before serving, toss with Sauce Lorenzo. Serve immediately.

Sauce Lorenzo:
Lightly beat together the yolk and Dijon mustard. then alternately add the oil and vinegar in a steady stream, whisking rapidly to emulsify. Stir in chopped shallots and chili sauce. Season to taste with salt and pepper.

This sauce can also be used for dipping.