Philippe Erlanger, Le Rgent , Paris, Gallimard, 1966 (1st ed
Ingredients Salad Dressing cup olive oil 3 tablespoons champagne vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh oregano leaves teaspoon kosher salt teaspoon freshly ground black pepper Salad 2 heads romaine lettuce, sliced then cut into bite-sized pieces 1 package mini cucumbers, sliced Cherry or grape tomatoes, cut in half 2-3 boneless, skinless chicken breasts, cooked and cubed (use 3 if small) 1 shallot, slliced cup bleu cheese, crumbled 6 slices bacon, cooked and chopped 2 hard boiled eggs, cooled and sliced 1 avocado, cubed and carefully tossed in salad dressing to minimize browning Instructions Make the vinaigrette by whisking all ingredients except the oil in a 2-cup Pyrex measuring cup with a spout or a bowl
A coastal twist on traditional cornbread dressing, our shrimp dressing recipe has juicy, seasoned shrimp tucked into a sweet-and-savory mix of cornbread, stuffing cubes and buttery, sauteed vegetables
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