Windsor Court Salad

"This is the best house salad being served in New Orleans. It is presented beautifully, with multi-color layers in a glass bowl. It is something like the classic Cobb salad, but without the chicken." An old article from Inside New Orleans Restaurant section.

• Ready In: 15 mins
• Serves: 6

Ingredients

• Salad

• 1  head romaine lettuce
• 2  bunches watercress
• 2  hard-boiled eggs (whites and yolks separated)
• 6  radishes
• 2  ounces Roquefort cheese
• 2  large tomatoes
• 4  slices crisp bacon
• 1  large  ripe avocado

• Sauce Lorenzo

• 1  raw  egg yolk
• 1  teaspoon Dijon mustard
• 1  cup  vegetable oil
• 1⁄3 cup red wine vinegar
• 1  french shallot, chopped
• 2  tablespoons bottled chili sauce (next to the catsup at the market)
•  salt and pepper

Directions

1. Chop all the above ingredients separately. (Do not use a food processor for the lettuce, as it bruises the greens and gives it a funny taste.)
2. Put each ingredient in a vertical layer in a glass bowl.
3. It's colorful and dramatic, so show the finished salad to your guests before tossing the salad with Sauce Lorenzo.
4. Lightly beat together the egg yolk and Dijon mustard.
5. Beating quickly, alternately add the oil and the wine vinegar in a steady stream to form an emulsion. Season with chopped shallots, chili sauce, salt and pepper.