Luxembourg Salad (Silver Palate)

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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    thick slices bacon, cut into 1-inch pieces
  • 4
    slices day-old bread, cut into 1-inch squares
  • 9
    cups torn salad greens
  • 1 12
    cups crumbled blue cheese
  • Luxembourg Dressing
  • 4
    garlic cloves, finely minced
  • 13
    cup balsamic vinegar
  • 2
    tablespoons fresh lemon juice
  • 1 12
    tablespoons dijon-style mustard
  • 1 12
    tablespoons dried herbs, parsley, chives, tarragon, chervil. (I use about 1 tsp each)
  • 1
  • salt & freshly ground black pepper, to taste
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DIRECTIONS

  • 1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
  • 2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
  • 3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
  • 4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
  • Note: I usually add grape or cherry tomatoes to the mix for some acidity.
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