Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Bacon 2 oz Vinegar, raspberry
1/2 c Oil, walnut 8 sl Bread, French, cubed and
1 ea Romaine, head -- rubbed with garlic
2 bn Watercress Salt (to taste)
3 ea Endive, heads Pepper (to taste)
2 oz Vinegar, wine, red

Cut bacon into rough pieces and cook for 3 to 4 minutes; it
should not color.

Put greens in a bowl and add oil and bacon drippings, tossing to
coat.

Deglaze bacon pan with wine vinegar and reduce slightly. Pour
this over the salad and add raspberry vinegar.

Add croutons and toss. Correct seasoning. Serve.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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