| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cookbook, Restaurant, Inn, Tavern, B&b |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head red lettuce |
| 1 |
|
Head butter lettuce |
| 1 |
|
Head romaine lettuce |
| 1 |
pt |
Cherry tomatoes, stemmed |
| 1 |
c |
Roquefort cheese, crumbled (about 6 ounces) |
|
|
Perry's (San Francisco) House Dressing: |
| 1 |
c |
Olive oil |
| 1/3 |
c |
Red wine vinegar |
| 1 1/2 |
ts |
Burgundy wine |
| 1/4 |
ts |
Tabasco sauce |
| 1/4 |
ts |
Worcestershire sauce |
| 3/4 |
ts |
Dry mustard |
| 3/4 |
ts |
Fresh parsley, chopped |
| 1/4 |
ts |
Dried basil |
| 1/2 |
ts |
Celery seeds |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
INSTRUCTIONS
Combine all ingredients for Perry's House Dressing in a mixing bowl,
blender, or jar and mix well.
Wash, dry; and chill lettuce leaves until serving time.
In a large bowl, combine greens with Perry's House Dressing to taste,
tomatoes, and half of cheese. Toss well. Serve on chilled plates and top
with remaining cheese.
James McNair, Bar & Grill Cookbook Typos by Brenda Adams
<adamsfmle@sprintmail.com>
Recipe by: James McNair, Bar & Grill Cookbook
Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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