Best 2 Palace Court Salad Sheraton Hotel Recipes

CAESAR'S PALACE SALAD

Steps:

• For the dressing:
• Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper.
• Preheat the oven to 325 degrees F.
• Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan.
• Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces.
• In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper.

WINDSOR COURT SALAD

Steps:

• Chop all the above ingredients separately. (Do not use a food processor for the lettuce, as it bruises the greens and gives it a funny taste.)
• Put each ingredient in a vertical layer in a glass bowl.
• It's colorful and dramatic, so show the finished salad to your guests before tossing the salad with Sauce Lorenzo.
• Lightly beat together the egg yolk and Dijon mustard.
• Beating quickly, alternately add the oil and the wine vinegar in a steady stream to form an emulsion. Season with chopped shallots, chili sauce, salt and pepper.