Salade de laitue aux noix
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Lettuce, Boston, head |
| ¼ | cup | Sprouts, fresh |
| 1 | medium | Apple, peeled, cored, sliced |
| ¼ | cup | Walnuts |
| 2 | mediums | Tomatoes |
| 8 | eaches | Olives |
| 2 | eaches | Anchovies |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Mustard, Dijon |
| 2 | eaches | Garlic, cloves, minced |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 2 | tablespoons | Vinegar, wine, red |
| 6 | tablespoons | Oil, olive (or more) |
| 2 | tablespoons | Parsley, minced |
Directions
Arrange the lettuce in a bowl with the sprouts, apples, tomatoes, and olives.
Mash the anchovies to a paste with the salt.
Heat a skillet very hot and add the paste. Stir for 30 seconds and put the paste in a warm bowl.
Add the garlic, mustard, salt, pepper and vinegar. Beat to blend.
Add parsley. Drizzle oil in slowly to form a smooth sauce.
Pour over the salad.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans