Cleopatra Salad

Recipe Ingredients

1		Cauliflower head - broken into buds
2 cups	220g / 7.8oz	Chopped celery or Chinese celery
1		Lettuce head
2		Romaine heads
1		Anchovies - (2 oz) - cut in pieces
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Bittersweet Dressing
3/4 cup	177ml	Vinegar
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1/2 cup	118ml	Ketchup
3/4 cup	177ml	Salad oil
1		Onion - grated

Recipe Instructions

Prepare cauliflower and celery; refrigerate. Tear lettuces into bite-size pieces in large bowl. Add cauliflower, celery and anchovies. Sprinkle with grated Parmesan cheese. Toss with Bittersweet Dressing.

For the Bittersweet Dressing: Blend all ingredients in jar or bowl. Chill before serving. Shake or beat before serving.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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