Simon and Seafort's Salad with Mustard Dressing


3 hard-cooked eggs
3 Tablespoons cider vinegar
16 ounces romaine leaves
4 slices torn cooked bacon
l l/2 teaspoons prepared mustard
3 Tablespoons sugar
1 cup croutons
2 chopped green onions
1/2 cup warm bacon drippings


Separate hard-cooked eggs into white and yolks. chop whites; set aside.
Combine yolk with mustard, vinegar and sugar in food processor until smooth. Combine romaine and croutons with egg-mustard dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg white, chopped green onion and bacon pieces. Serves 4

Helpful Hints:

the salad may be made with spinach rather than romaine lettuce. The tender trimmed leaves are washed, dried, and placed on a chilled metal plate and served with a lower plate to help maintain the correct serving temperature. This
salad is a delightful full bodied basic salad that will empress anyone.

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