*  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 - 1983
        :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :       Chef Daniel Bonnot, Louis XVI Restaurant,
        :       Marie Antoinette Hotel, New Orleans
  
 
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