Recipe - Salade Tiede

One fourth pound Bacon
One half cup Oil, walnut
1 Romaine, head
2 bn Watercress
3 Endive, heads
2 ounce Vinegar, wine, red
2 ounce 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini