Salade de laitue aux noix

4 servings

Ingredients

Quantity Ingredient
1 each Lettuce, Boston, head
¼ cup Sprouts, fresh
1 medium Apple, peeled, cored, sliced
¼ cup Walnuts
2 mediums Tomatoes
8 eaches Olives
2 eaches Anchovies
1 teaspoon Salt
1 teaspoon Mustard, Dijon
2 eaches Garlic, cloves, minced
Salt (to taste)
Pepper (to taste)
2 tablespoons Vinegar, wine, red
6 tablespoons Oil, olive (or more)
2 tablespoons Parsley, minced

Directions

Arrange the lettuce in a bowl with the sprouts, apples, tomatoes, and olives.

Mash the anchovies to a paste with the salt.

Heat a skillet very hot and add the paste. Stir for 30 seconds and put the paste in a warm bowl.

Add the garlic, mustard, salt, pepper and vinegar. Beat to blend.

Add parsley. Drizzle oil in slowly to form a smooth sauce.

Pour over the salad.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans

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