Bobby Riggs' Famous Salad with Roquefort Dressing
For the Roquefort dressing:
2 tbsps. wine vinegar
Coarse salt, freshly ground pepper to taste
6 tbsps. salad oil
3 tbsps. crumbled Roquefort cheese
Few drops pressed garlic
Place wine vinegar in glass jar, add salt and pepper to taste, shake well. Add oil a little bit at a time, covering jar and shaking well after each addition (may be done in small bowl using a fork). Stir in Roquefort and garlic. Cover and chill thoroughly before using.
For the salad:
4 hearts of lettuce, washed and crisped
1 large beefsteak tomato, washed, cut in thin pieces
3 slices crisp bacon, drained on absorbent paper, then crumbled
2 hard-cooked eggs, peeled, cut in thin slices
1 tsp. minced scallion (or onion)
1 California avocado, peeled, cut in large pieces
Arrange lettuce in large wooden salad bowl. Add tomato, bacon, eggs and scallion (or onion); toss lightly. Add a few drops of lemon juice to sliced avocado before adding to salad to prevent pieces from turning brown. Arrange avocado in bowl to make a pretty design. Shake dressing well before adding to salad. Use additional salt and pepper if necessary. Serve at once. Great with thin breadsticks and tall glasses of lemon-flavored tea. Serves 4.
Thoughts: Thin julienne strips of ham, chicken or cheese make a fine addition to the salad.