| 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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