Author Notes
This is one of my favorite lettuce salads to serve with grilled steak. It's very reminiscent of the house salad served by the Machus Restaurant Group here in Metro Detroit from the mid sixties to the mid nineties. The Machus Group had a number of restaurants in the area - The Sly Fox, Foxy's, The Machus Bakery and the infamous Red Fox , where Teamster Boss Jimmy Hoffa was last seen leaving before he disappeared. The food was classic American, but the house salad was probably their claim to fame. My version has a few extra ingredients and I booted the iceberg lettuce, but what's so bad about blue cheese, red onion and bacon? —inpatskitchen
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Ingredients
- For the dressing
-
1/3 cup
rice vinegar
-
1/2 cup
vegetable oil
-
4 tablespoons
granulated sugar
-
2 teaspoons
Dijon mustard
-
1/2 teaspoon
salt
-
1/2 teaspoon
black pepper
- For the salad
-
6 cups
torn Romaine lettuce leaves
-
6
strips bacon, crisply cooked and crumbled
-
1 cup
thinly sliced red onion
-
1 cup
of your favorite blue cheese
-
15 to 20
California ripe olives, halved
-
1/2 cup
cooked chick peas
-
A few cherry tomatoes, halved if large
-
Croutons for garnish(optional)
Directions
- For the dressing
-
Shake all ingredients together in a salad cruet or jar and refrigerate until ready to use.
- For the salad
-
Toss all ingredients together in a large bowl and dress with as much of the salad dressing as you like.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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