Windsorcourtsalad Recipes

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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

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

WINDSOR COURT SALAD RECIPE



Windsor Court Salad Recipe image

Provided by SteveV

Number Of Ingredients 15

1 head romaine lettuce
2 bunches watercress
3 eggs, hard-boiled separate out yolks
6 radishes
2 ounces Roquefort cheese
2 large tomatoes
6 slices bacon
1 large avocado
1 raw egg yolk
1 teaspoon dijon mustard
1 shallot
1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons prepared chili sauce
salt and pepper to taste

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.

THE ORIGINAL WALDORF SALAD



The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

Steps:

  • Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
  • In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

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