YesterdayI send again the post of 30-10-2005 (10.26 A.M. Italian time). Thanks , Wayne. Cheers Pandora -------------------------------------------------- This is a very simple dessert. You can make...
oh, modom that sounds like a wonderful salad -sorry, my shift key is on the fritz - the radisson hotel here used to make a fabulous steak salad. when it first appeared on the menu it was five or six slices of very rare smoked tenderloin-filet on a bed of mostly dark greens including spinich.
the menu said they smoked the tenderloin especially for the salad and i believe they did . . . at first. the meat and greens were accompanied by half a dozen marinaed -fresh- mushroom caps, some nicely pickled baby corn and a couple of piles of shredded smoked gouda cheese. this all came to the table on a big dinner plate with a sauceboat of warm mustard bacon sauteed onion dressing.
i adored that salad and ordered it every first saturday of the month when i went out to lunch with the girls. it cost eight dollars -way out of my budget but it was worth saving up for.
gradually over a year or so, the salad began to change - it was sad, like watching a really spiffy neighborhood go downhill. i gave up when the tenderloin-filet deteriorated to some lackadaisical julienne of well done pot roast.
damn . . . i miss that salad and i'd kill for the dressing recipe
lynn in fargo†
