|1||Head red lettuce|
|1||Head butter lettuce|
|1||Head romaine lettuce|
|1 pint||Cherry tomatoes, stemmed|
|1 cup||Roquefort cheese, crumbled (about 6 ounces)|
|Perry's (San Francisco) House Dressing:|
|1 cup||Olive oil|
|⅓ cup||Red wine vinegar|
|1½ teaspoon||Burgundy wine|
|¼ teaspoon||Tabasco sauce|
|¼ teaspoon||Worcestershire sauce|
|¾ teaspoon||Dry mustard|
|¾ teaspoon||Fresh parsley, chopped|
|¼ teaspoon||Dried basil|
|½ teaspoon||Celery seeds|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried thyme|
Combine all ingredients for Perry's House Dressing in a mixing bowl, blender, or jar and mix well.
Wash, dry; and chill lettuce leaves until serving time.
In a large bowl, combine greens with Perry's House Dressing to taste, tomatoes, and half of cheese. Toss well. Serve on chilled plates and top with remaining cheese.
James McNair, Bar & Grill Cookbook Typos by Brenda Adams <adamsfmle@...>
Recipe by: James McNair, Bar & Grill Cookbook Posted to MC-Recipe Digest V1 #377, by Brenda Adams <adamsfmle@...> on Fri, 17 Jan 1997.
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