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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves: 4

2 eggs
1 teaspoon Dijon mustard
4 anchovy fillets
1/2 cup olive oil
1 teaspoon lemon juice
1/4 cup red wine vinegar
1 teaspoon Worcestershire
3 large garlic cloves, peeled
2 tablespoons mayonnaise
1/4 cup Parmesan, grated
1 cup croutons
2 heads romaine lettuce, cleaned

Cook eggs in boiling water for 5 minutes. Cool and remove shell.
In an electric blender, combine mustard, anchovies, olive oil, lemon juice, vinegar, worcestershire, garlic, and mayonnaise. Blend for a minute. Add eggs and blend until creamy.
Cut the cleaned romaine lettuce leaves into pieces. Put into a salad bowl. Toss with dressing. Sprinkle parmesan and croutons on top. Serve.

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