*  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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