Yield: 1 Servings
|½||Head of lettuce|
|1 small||Bunch chicory|
|2 mediums||Tomatoes; peeled|
|2||Breasts of boiled roasting chicken|
|6||Strips crisp bacon|
|2 tablespoons||Chopped chives|
|½ cup||Crumbled imported Roquefort cheese|
|1 cup||Brown Derby Old-Fashioned French Dressing; (See recipe, below) FRENCH DRESSING|
|1 cup||Red wine vinegar|
|½||Lemon ; Juice of|
|1 teaspoon||Ground black pepper|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||English mustard|
|1||Clove garlic; chopped|
|1 cup||Olive oil|
|3 cups||Salad; (vegetable) oil|
BROWN DERBY OLD-FASHIONED
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken nd arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by prinkling over the top the chopped eggs, chopped chives, and grated cheese.
Just before serving mix the salad thoroughly with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old-Fashioned French Dressing Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1½ quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998