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Luxembourg Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely the
same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Friday, November 10, 2006

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Luxembourg Salad


The Silver Palate Good Times Cookbook
by Julee Rosso and Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing

“This salad was inspired by one we ate at a favorite New York restaurant…”

6 portions

12 thick slices bacon
4 slices day-old bread [French bread!], cut into 1-inch squares
Luxembourg Dressing (recipe follows)
9 cups torn salad greens (a combination of leafy lettuces and chicory)
1 1/2 cups crumbled blue cheese

1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
2. Sauté the bread slowly in the hot bacon fat until crisp and browned.
3. Make the salad dressing.
4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add the dressing, toss, and serve immediately.

Luxembourg Salad Dressing

About 1 1/2 cups

4 cloves garlic, finely minced
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon-style mustard
1 1/2 tablespoons mixed salad herbs (parsley, chives, tarragon, and chervil)
1 cup olive oil
Salt and freshly ground black pepper, to taste

Whisk the garlic, vinegar, lemon juice, and mustard together in a mixing
bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with
salt and pepper.
 

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