Windsor Salad Recipe
Ingredients
| Romaine - 1 large head, torn in pieces | ||
| Curly endive - 1 large head, torn in pieces | ||
| Artichoke hearts | 4 Cup (16 tbs) (Salad :) | |
| Ripe olives | 1/2 Cup (16 tbs), chopped (Salad :) | |
| Rolled anchovies - 1 can, boneless | ||
| Tomatoes | 2 (Salad :) | |
| Mayonnaise | 1 Cup (16 tbs) (Dressing :) | |
| Sour cream | 1/2 Cup (16 tbs) (Dressing :) | |
| Parsley | 1/3 Cup (16 tbs), snipped (Dressing :) | |
| Anchovy paste | 3 Tablespoon (Dressing :) | |
| Vinegar | 3 Tablespoon (Dressing :) | |
| Lemon juice | 1 Tablespoon (Dressing :) | |
| Pepper | 1 To taste (Dressing :) | |
Directions
MAKING
1) In a blender, add all the dressing ingredients together, blend thoroughly.
2) In a large salad bowl, mix all the salad ingredients together.
3) Pour over 1/3 of the dressing and toss, until thoroughly coated.
SERVING
4) Serve the Windsor Salad, immediately on individual serving plates with a bowl of rest of the dressing.
1) In a blender, add all the dressing ingredients together, blend thoroughly.
2) In a large salad bowl, mix all the salad ingredients together.
3) Pour over 1/3 of the dressing and toss, until thoroughly coated.
SERVING
4) Serve the Windsor Salad, immediately on individual serving plates with a bowl of rest of the dressing.
Chef
