Salade Tiede

* Exported from MasterCook *

SALADE TIEDE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Masterchefs
Norleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Bacon
1/2 c Oil, walnut
1 ea Romaine, head
2 bn Watercress
3 ea Endive, heads
2 oz Vinegar, wine, red
2 oz Vinegar, raspberry
8 sl Bread, French, cubed and
-- rubbed with garlic
Salt (to taste)
Pepper (to taste)

Cut bacon into rough pieces and cook for 3 to 4
minutes; it should not color.

Put greens in a bowl and add oil and bacon
drippings, tossing to coat.

Deglaze bacon pan with wine vinegar and reduce
slightly. Pour this over the salad and add raspberry
vinegar.

Add croutons and toss. Correct seasoning. Serve.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans



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