Windsor Court Salad

This is the salad my wife and I had on our wedding night, in our honeymoon suite at the Windsor Court, which was in its heyday. It was the best house salad being served in New Orleans then, presented beautifully, with multi-color layers in a glass bowl. It is something like the classic Cobb salad, but without the chicken.

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

1. 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.

2. 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.

Serves six.

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