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Bak-O-Bayou Salad

Courses: Salads
Serves: 6 people

Recipe Ingredients

1   Iceberg lettuce
1 pinch  Watercress
2   Creole tomatoes - cut into wedges
1   Onion - sliced (medium)
1/2   Garlic clove - crushed
1/2 cup 118mlMayonnaise
1 1/2 tablespoons 22mlAnchovy paste
1 1/2 tablespoons 22mlTarragon vinegar
1 1/2 teaspoons 7.5mlLemon juice
3 tablespoons 45mlParsley - chopped
  Imitation bacon bits

Recipe Instructions

Tear lettuce into large pieces and cut watercress into sm. pcs. Place lettuce, watercress, and tomatoes in a bowl. Separate onion slices into rings and add to lettuce mixture.

Chill. Blend garlic with mayo. and anchovy paste in a bowl, then stir in vinegar and lemon juice slowly. Add parsley and chill. Pour dressing over lettuce mixture and garnish with imitation bacon bits.

Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles


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