Recipe, by request...
Spinning Salad Bowl Dressing
(from Don Roth's Blackhawk Restaurant, Chicago)
3 large egg yolks
Juice of one medium lemon
1 pint salad oil (not corn oil)
6 ounces red wine vinegar
1/2 teaspoon English dry mustard (Colman's is good)
1/2 teaspoon each: paprika and salt
2 Tablespoons sugar
1/4 teaspoon white pepper
1/4 cup each: chopped chives and Durkee's Sauce
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder (or 1 clove fresh garlic, finely minced)
Whip egg yolks in blender for two minutes at medium speed. Add lemon juice and continue blending for one minute. Slowly add salad oil and continue blending until mixture is consistency of mayonnaise. Add wine vinegar and, when thoroughly blended, reduce speed to low. Add remaining ingredients, blending until smooth.
Makes about one quart.
I have made this without the Durkee's Sauce, and it is just as good without.
This dressing will take you back to Wabash Avenue.
Now, if I could just get the recipe for cheese strudel from the Epicurean (another late, great restaurant from the heyday of South Wabash). Or the cream of mushroom soup from the (late, great) Bon Ton on Rush. Or the apple pancake from the (late, great) Red Star Inn when it was still on Clark...
Spinning Salad Bowl Dressing
(from Don Roth's Blackhawk Restaurant, Chicago)
3 large egg yolks
Juice of one medium lemon
1 pint salad oil (not corn oil)
6 ounces red wine vinegar
1/2 teaspoon English dry mustard (Colman's is good)
1/2 teaspoon each: paprika and salt
2 Tablespoons sugar
1/4 teaspoon white pepper
1/4 cup each: chopped chives and Durkee's Sauce
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder (or 1 clove fresh garlic, finely minced)
Whip egg yolks in blender for two minutes at medium speed. Add lemon juice and continue blending for one minute. Slowly add salad oil and continue blending until mixture is consistency of mayonnaise. Add wine vinegar and, when thoroughly blended, reduce speed to low. Add remaining ingredients, blending until smooth.
Makes about one quart.
I have made this without the Durkee's Sauce, and it is just as good without.
This dressing will take you back to Wabash Avenue.
Now, if I could just get the recipe for cheese strudel from the Epicurean (another late, great restaurant from the heyday of South Wabash). Or the cream of mushroom soup from the (late, great) Bon Ton on Rush. Or the apple pancake from the (late, great) Red Star Inn when it was still on Clark...
posted by Soprano | 5:19 PM
2 Comments:
The whole mess amazes me. All that's necessary is to treat patients as individuals.
The Blackhawk Restaurant's Famous Spinning Bowl Salad Recipe.
INGREDIENTS (Do not skip a single ingredient or change the proportions)
3 ounces softened cream cheese
3 ounces crumbled blue cheese
5 tbl. water -- (5 to 6)
1 egg
1 tablespoon + 1 1/2 tsp fresh lemon juice
1 cup oil
2 tablespoons mayonnaise
1/4 cup red wine vinegar
1 tablespoon sugar
2 tablespoons chopped chives
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon paprika
1/2 clove garlic
1 1/4 teaspoons white pepper
1/4 teaspoon hot mustard
8 cups torn salad greens (romaine)
1 chopped hard-boiled egg
salt and pepper to taste
RECIPE
Beat cream cheese and blue cheese in a small bowl until smooth. Beat in water, 1 tablespoon at a time until the mixture is pourable. Set aside. Combine egg, lemon juice, and 1/4 cup oil in a blender and mix on medium speed 15 seconds. Increase speed to high and add remaining oil in a slow, steady stream, stopping occasionally to scrape down the sides of the container. Add mayonnaise, vinegar, sugar, chives, Worcestershire, salt, paprika, garlic, white pepper, and mustard and blend until smooth. Combine salad greens in a large bowl with enough dressing to coat. Sprinkle with chopped egg and seasoned salt and pepper and toss gently. Add 2/3 tablespoon cheese mixture and toss again. Only toss three times (no more). The remaining dressing and cheese mixture can be covered and kept in the refrigerator for up to two weeks.
Source of Recipe from Otto Roth: The Original Blackhawk Restaurant, Chicago
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