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Appetizers, Salads and Breads:
Artichoke Salad with Roquefort Dressing

from the Houston Junior League Cookbook


INGREDIENTS:
8 lettuce cups
8 tomato slices (1/4-inch thick)
8 large artichoke bottoms, canned or fresh
2 hard-cooked eggs, grated
2 ounces black domestic caviar, drained
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/2 small onion, quartered
1 cup salad oil
2-1/2 ounces Roquefort cheese
TO PREPARE:

Place ingredients on individual plates in the following order: lettuce cup, tomato slice, artichoke bottom, spoonful of grated egg, and a dab of caviar.  To mix dressing, place lemon juice, salt, sugar, onion and salad oil in blender and blend at low speed.  Add cheese and blend until cheese is chopped. (Be very careful not to blend too long.)  Serve Roquefort dressing over salad.  This is an elegant dinner party salad.

SERVES: 8



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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