Windsor Court Salad Recipes

WINDSOR COURT SALAD

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.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

WINDSOR COURT SALAD RECIPE

Steps:

• Finely chop or grate all of salad ingredients and lay out side by side in rows to make colorful presentation. Then toss with dressing. Dressing: Lightly beat the egg yolk and mustard. Add vinegar and oil alternately in steady stream to form imulsion. Season with salt, pepper, chopped shallot, and prepared chili sauce.

WINDSOR COURT SALAD

Steps:

• Chop all above ingredients separately. Put each ingredient in a vertical layer in a glass bowl. Make sauce Lorenzo by processing egg, dijon, and vinegar in cusinart. Add olive in a thin stream to form an emulusion. Season with shallots, chili sauce and salt and pepper.