CHICAGO
SALAD
Chicagosallad
2½ oz fresh spinach
½ head of lettuce
½ head of iceberg lettuce
3½ to 4 oz blue cheese
2 tablespoons finely chopped chives
2 tablespoons white wine vinegar
1 tablespoon French mustard
½ tablespoon fresh lemon juice
1½ teaspoons dried tarragon
¼ cup olive oil
1/3 cup corn oil or other neutral oil
salt, white pepper
Fry the bacon in a frying pan until crisp. Drain it
on paper towels. Trim the crusts off the bread and dice it. Fry until crisp and
golden brown in the bacon fat. Cut spinach and lettuce in pieces and crumble
the blue cheese (in Sweden we call it “ädelost” which would be translated right
off as “noble cheese”!). Alternate all ingredients on a serving plate or in a
salad bowl.
Chicagosallad
This salad contains a lot of food and thus excellent
as a lunch or evening meal. You only need about 20 minutes to get it ready and
it is delicious.
4 servings
5 oz bacon
4 slices white loaf bread, 1 day old2½ oz fresh spinach
½ head of lettuce
½ head of iceberg lettuce
3½ to 4 oz blue cheese
Dressing:
2 crushed garlic cloves2 tablespoons finely chopped chives
2 tablespoons white wine vinegar
1 tablespoon French mustard
½ tablespoon fresh lemon juice
1½ teaspoons dried tarragon
¼ cup olive oil
1/3 cup corn oil or other neutral oil
salt, white pepper
Shake together the ingredients for the dressing and
add the oil while beating. Flavour to taste with salt and pepper. Serve the
salad with the dressing.
Enjoy!
Bella
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