| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
American |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bunch each: turnip; mustard, & collard greens |
| 2 |
md |
Onions; chopped fine |
| 2 |
md |
Tomatoes; peeled, seeded & finely chopped |
| 3 |
|
Cloves garlic; minced |
| 2 |
ts |
Kosher salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Fresh lemon juice |
| 3/4 |
c |
White wine vinegar |
| 1 |
tb |
Dry mustard |
| 1/4 |
c |
Sugar |
| 1/2 |
tb |
Worcestershire sauce |
| 1/2 |
tb |
Tabasco sauce |
| 1 1/2 |
c |
Salad oil |
INSTRUCTIONS
Stem & wash all greens, & dry them with tea towel. Tear or cut into
bite-sized pieces. Divide into 6 equal portions & place on chilled salad
plates. Combine onions and tomatoes. Mix well. Divide into 6 equal portions
& place atop center of each plate of greens. Whip garlic, salt, & pepper in
a blender until smooth. Add lemon juice, vinegar dry mustard, sugar,
Worcestershire sauce & Tabasco & blend until smooth. With blender running,
add oil to above mixture in steady stream until all is combined. Drizzle
dressing over each plate of greens & serve at once.
AMERICAN RESTAURANT
E. 25TH STREET, KANSAS CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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