Delmonico Salad and Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Clipped and stored in my files. I love finding recipes like this that are timeless. There are hard boiled eggs and cooked bacon as ingredients - It may, or may not, be a no-cook depending upon what you have! This will take more time if you need to cook bacon and/or hard boil the egg. Ingredients:
2 heads bibb lettuce |
1/2 cup olive oil |
2 tablespoons wine vinegar |
2 tablespoons heavy cream |
2 tablespoons roquefort cheese, crumbled |
black pepper, freshly ground |
tabasco sauce, to taste, few drops |
1 hard-boiled egg, finely chopped |
2 slices bacon, cooked crisply and crumbled |
Directions:
1. Wash lettuce leaves and dry well using paper towels or salad spinner so that there is no water or moisture left to dilute dressing.
2. Wrap leaves in a dry paper towel and place in refrigerator until ready to use.
3. For the dressing, put the oil, vinegar, cream and cheese in a small bowl and whisk until smooth.
4. Add the pepper and Tabasco sauce to taste.
5. Reserve a bit of chopped egg and bacon for garnish and add the rest to the dressing.
6. Arrange the lettuce in a bowl and add the dressing before serving and garnish with the egg and bacon.
7. Serve immediately.
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