- 1/2 head lettuce
- 1/2 bunch watercress
- 1 small bunch chicory
- 1/2 head romaine
- 2 medium-sized tomatoes
- 2 breasts of poached roasting chickens
- 6 strips crisp bacon
- 1 avocado
- 3 hard-cooked eggs
- 2 tbspns chopped chives
- 1/2 cup finely grated Roquefort cheese
- 1 cup Brown Derby French dressing (see below)
Cut finely lettuce, watercress, chicory, and romaine, and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange in strip across the salad.
Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely, sprinkle over salad. Cut avocado in small pieces, and arrange around the edge of the salad.
Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving, mix the salad thoroughly with Brown Derby French dressing. Serve 4 to 6.
Brown Derby French Dressing
- 1 cup water
- 1 cup red wine vinegar
- 1 tspn sugar
- Juice of 1/2 lemon
- 2-1/2 tbspns salt
- 1 tbspn pepper
- 1 tbspn Worcestershire sauce
- 1 tspn English mustard
- 1 clove garlic, chopped
- 1 cup olive oil
- 3 cups salad oil
Blend together all ingredients except oils. Then add olive and salad oils, and mix well again. Chill. Shake before serving. This dressing keeps well in the refrigerator.
(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976." Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)
More "Lost" Salads
Curried Turkey Salad with Cashews (1987)Curried Chicken and Grape Salad (1964)
No comments:
Post a Comment