Serves people

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Windsor Court Salad


  • Dressing:
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 French shallot, chopped
  • 2 Tbs. bottled chili sauce (next to the catsup at the market)
  • Salt and pepper
  • Salad:
  • 1 head romaine lettuce
  • 2 bunches watercress
  • 2 hard-boiled eggs (whites and yolks separated)
  • 6 radishes
  • 2 oz. Roquefort cheese
  • 2 large tomatoes
  • 4 slices crisp bacon
  • 1 large ripe avocado


To make the dressing, 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.

Chop all the salad 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 the dressing.