' Dunham Cellars - Matador Salad

Matador Salad

Matador Salad 

Jan Hanson - Friend of the Winery 
Oct, 2008

dressing:

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


salad:

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.


Note:

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