' Dunham Cellars - Matador Salad

Matador Salad

Matador Salad 

Jan Hanson - Friend of the Winery 
Oct, 2008


1/3 cup vegetable oil
2 Tablespoons olive oil
2 Tablespoons white wine vinegar
3 Tablespoons fresh lemon juice
1 clove garlic, minced
1 egg
2 teaspoons fresh chives, chopped
1 teaspoon salt
Fresh ground pepper
1 teaspoon Dijon mustard
½ teaspoon Maggi seasoning


1 head romaine lettuce
½ bunch spinach leaves
Endive, finely cut (to taste)
½ cup grated parmesan
¼ - ½ pound bacon
cooked crisp and diced
¼ cup fresh parsley, chopped
1 cup croutons

DRESSING Preparation:

Mix oils, vinegar, lemon juice, garlic, chives, salt, pepper, mustard and Maggi. Beat egg well with whisk. Add to dressing and whip or shake in a jar.

Salad Preparation:

In a large salad bowl toss together greens, bacon, and cheese. Add dressing and turn to coat greens. Garnish with croutons and serve on ice cold salad plates.


The dressing may be made ahead and chilled, but do not add the egg until serving time.