Luxembourg Salad (Silver Palate) - cooking recipe

Ingredients

12 thick slices bacon, cut into 1-inch pieces
4 slices day-old bread, cut into 1-inch squares
9 cups torn salad greens
1 1/2 cups crumbled blue cheese
Luxembourg Dressing
4 garlic cloves, finely minced
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons dijon-style mustard
1 1/2 tablespoons dried herbs, parsley, chives, tarragon, chervil. (I use about 1 tsp each)
1 cup olive oil
salt & freshly ground black pepper, to taste

Preparation

1. Fry the bacon pieces in a medium-size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
2. Saute the bread slowly in the hot bacon fat until crisp and browned. Set aside.
3. Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper.
4. Combine the salad greens, bacon, croutons, and blue cheese in a salad bowl. Add desired dressing, toss and serve immediately. (I usually have dressing left over).
Note: I usually add grape or cherry tomatoes to the mix for some acidity.