Jimmy Durante's Umbriago Salad with French Dressing
Garbanzo beans (canned, drained)
3 to 4 artichoke hearts, quartered
Thin sliced mushroom caps
Thinly sliced onion rings
Garlic-flavored croutons (fried in butter or olive oil)
Cooked bacon crumbles
Wash, drain and crisp greens; refrigerate several hours before using. Marinate garbanzo beans by drizzling French dressing lightly over beans. Refrigerate one hour. Line salad bowl with greens. Add garbanzo beans, artichoke hearts, sliced mushrooms, green pepper, onion and croutons. Toss lightly With French dressing (see below for recipe). Season with salt and pepper to taste. Garnish with bacon crumbles. Serve at once.
1/4 cup water
1/3 cup wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon English mustard
1/4 teaspoon garlic powder
1/4 teaspoon sugar
2 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/3 cup olive oil
3/4 cup salad oil
Blend together all the ingredients with the exception of the oils. Add salad oils, mix well. Makes 1 1/2 cups.
Jimmy Durante's Umbriago Salad II
To serve four, rub a large wooden salad bowl with salt and one clove garlic. Mix romaine (cold, dry and crisp) with one-fourth teaspoon black pepper. Form a bed with one-fourth cup croutons in the center. Toss lightly with dressing made of two tablespoons wine vinegar, juice of one-half lemon, one tablespoon Worcestershire sauce, one teaspoon each of horseradish and mustard, one dash hot pepper sauce. Add a one minute egg and one tablespoon chopped anchovies. Toss again and sprinkle with two tablespoons Parmesan cheese.