From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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