| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
St. Louis |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head Iceberg lettuce |
| 1/2 |
|
Head Romaine lettuce |
| 1/4 |
|
Head endive |
|
|
Seasonal vegetables: tomatoes; cucumbers; radish, etc. |
| 1/4 |
c |
Minced onion |
| 1 1/4 |
c |
Mayonnaise |
| 5 |
tb |
Ketchup |
| 2 1/2 |
tb |
Sugar |
| 2 1/2 |
tb |
Red wine vinegar |
| 1/2 |
tb |
Dijon mustard |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Paprika |
| 1/2 |
ts |
Celery seed |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
RED RAQUEFORT DRESSING
Remove core from iceberg lettuce; hold under cold running water until
leaves separate. Wash romaine and endive. Refrigerate for at least 1 hour
before serving. Tear into bite-size pieces. Toss with Red Roquefort
Dressing. Garnish with seasonal vegetables of your choice. Directions for
Red Roquefort Dressing: Put all ingredients except cheese in mixing bowl.
Stir with paddle until combined. Add crumbled cheese and stir lightly.
Refrigerate. Note: Dressing will keep several weeks in refrigerator.
JEFFERSON AVE. BOARDING HOUSE
SOUTH JEFFERSON AVE., ST. LOUIS
ST. RAPHAEL ON ROCKS
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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