Palace Court Salad Sheraton Hotel Recipes

CAESAR'S PALACE SALAD

Caesar's Palace Salad image

Provided by Food Network

Time 40m

Yield 10 servings

Number Of Ingredients 16

Ingredients

4 tablespoons red wine vinegar
2 egg yolks* (See Disclaimer)
1 tablespoon Dijon mustard
3/4 cup lemon juice
6 garlic cloves
2 tablespoons Worcestershire
1 tablespoon hot red pepper sauce
6 anchovy fillets
2 cups extra-virgin olive oil
1/4 cup Parmesan
4 cups cubed French or white bread
1/2 cup olive oil
3 cloves garlic, crushed
1/2 cup grated Parmesan
3 or 4 heads fresh young romaine (1 1/2 to 2 pounds)
1/2 cup grated Parmesan

Steps:

For the dressing:
Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
Preheat the oven to 325 degrees F.
Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.

WINDSOR COURT SALAD

Windsor Court Salad image

"This is the best house salad being served in New Orleans. It is presented beautifully, with multi-color layers in a glass bowl. It is something like the classic Cobb salad, but without the chicken." An old article from Inside New Orleans Restaurant section.

Provided by drhousespcatcher

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 head romaine lettuce
2 bunches watercress
2 hard-boiled eggs (whites and yolks separated)
6 radishes
2 ounces Roquefort cheese
2 large tomatoes
4 slices crisp bacon
1 large ripe avocado
1 raw egg yolk
1 teaspoon Dijon mustard
1 cup vegetable oil
1/3 cup red wine vinegar
1 french shallot, chopped
2 tablespoons bottled chili sauce (next to the catsup at the market)
salt and pepper

Steps:

Chop all the above ingredients separately. (Do not use a food processor for the lettuce, as it bruises the greens and gives it a funny taste.)
Put each ingredient in a vertical layer in a glass bowl.
It's colorful and dramatic, so show the finished salad to your guests before tossing the salad with Sauce Lorenzo.
Lightly beat together the egg yolk and Dijon mustard.
Beating quickly, alternately add the oil and the wine vinegar in a steady stream to form an emulsion. Season with chopped shallots, chili sauce, salt and pepper.

Nutrition Facts : Calories 517, Fat 50.3, SaturatedFat 9, Cholesterol 116.5, Sodium 466.9, Carbohydrate 10.7, Fiber 5.8, Sugar 3.5, Protein 9.5

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