This recipe comes from the Davenport Hotel Restaurant (Spokane, WA) in the 1960’s
Mixed salad greens, mostly romaine
½ lb crisp bacon, broken into bits ( optional)
½ C parmesan cheese ( larger shreds, not finely grated if possible)
Add dressing and toss 30 times.
Add 1 C garlic croutons and mix in.
DRESSING
Note: Marilyn puts the parsley and green onions in the bowl with the salad greens so she can keep the dressing another day.
½ C olive oil
2T white wine vinegar
3T fresh lemon juice
1 t parsley
2 t chopped chives ( or finely chopped green onions)
sprinkle of garlic powder
salt and fresh ground pepper
Mix in a jar and shake. It will keep one more day.
GARLIC CROUTONS
10 slices day old bread. Cut off crust and cube small.
Bake on a cookie sheet at 300 for 20 minutes. Start removing as they brown.
Melt ¾ stick butter in a heavy pan. When sizzling, add dash of garlic powder
and toss cubes in to coat evenly. Cool, and store in a qt. jar.
Mixed salad greens, mostly romaine
½ lb crisp bacon, broken into bits ( optional)
½ C parmesan cheese ( larger shreds, not finely grated if possible)
Add dressing and toss 30 times.
Add 1 C garlic croutons and mix in.
DRESSING
Note: Marilyn puts the parsley and green onions in the bowl with the salad greens so she can keep the dressing another day.
½ C olive oil
2T white wine vinegar
3T fresh lemon juice
1 t parsley
2 t chopped chives ( or finely chopped green onions)
sprinkle of garlic powder
salt and fresh ground pepper
Mix in a jar and shake. It will keep one more day.
GARLIC CROUTONS
10 slices day old bread. Cut off crust and cube small.
Bake on a cookie sheet at 300 for 20 minutes. Start removing as they brown.
Melt ¾ stick butter in a heavy pan. When sizzling, add dash of garlic powder
and toss cubes in to coat evenly. Cool, and store in a qt. jar.
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