Dinner At Eight Salad Recipe
Ingredients
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Onion | 3 Tablespoon, minced | |
| 1 tablespoon Dijon-style mustard | ||
| Salt | 1/2 Teaspoon | |
| Black peppercorns | 1/2 Teaspoon | |
| 1 1/2 cups extra virgin olive oil or salad oil | ||
| Mixed greens | 5 Cup (16 tbs) | |
| 5 slices bacon, cooked crisp and crumbled | ||
| Parmesan cheese | 5 Tablespoon, grated | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Croutons | 1 Cup (16 tbs) | |
Directions
GETTING READY
1) In a small bowl, prepare dressing by combining vinegar, onion, mustard, salt, and cracked peppercorns.
2) Pour olive oil in a steady stream and continue whisking to blend well.
MAKING
3) In a large salad bowl, place salad greens, bacon, Parmesan cheese, and celery.
4) Add croutons and toss well.
5) Drizzle in 10 to 12 tablespoons of dressing on top of the salad. Toss thoroughly.
SERVING
6) Serve the salad on individual salad plates with additional dressing on side.
1) In a small bowl, prepare dressing by combining vinegar, onion, mustard, salt, and cracked peppercorns.
2) Pour olive oil in a steady stream and continue whisking to blend well.
MAKING
3) In a large salad bowl, place salad greens, bacon, Parmesan cheese, and celery.
4) Add croutons and toss well.
5) Drizzle in 10 to 12 tablespoons of dressing on top of the salad. Toss thoroughly.
SERVING
6) Serve the salad on individual salad plates with additional dressing on side.
Chef
