| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Mike01 | 4 | servings | |
INGREDIENTS
| === "21" LORENZO DRESSING === | ||
| 1/2 | ts | Dry English mustard; dissolved in |
| 1 | tb | Water |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly-ground black pepper |
| 2 | tb | Red wine vinegar |
| 1/3 | c | Pure olive oil |
| 2 | tb | Prepared chili sauce |
| 2 | tb | Finely-chopped watercress leaves |
| 2 | tb | Chopped cooked bacon |
| === FOR THE SALAD === | ||
| 1/2 | c | Diced carrot |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced fresh-cooked beets |
| 1/2 | c | Diced red peppers |
| 1/2 | c | Diced yellow peppers |
| 1/2 | c | Diced cucumbers |
| 1/2 | c | Diced tomatoes |
| 1 | sm | Bibb lettuce head; washed, dried, |
| And torn into bite-size pieces | ||
| 1 1/2 | c | Shredded iceberg lettuce |
INSTRUCTIONS
In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt and pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing. Put the remaining salad ingredients in a large bowl and toss with the dressing. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B34 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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