Machus Red Fox Salad Dressings Food

TOSSED SALAD WITH BLUE FOX DRESSING

Steps:

• Fry bacon until very crisp and crumble.
• Tear lettuce into bite-sized pieces.
• Slice onion tissue-paper thin.
• Chill all items while you make the dressing.
• Mix together the oil, vinegar, sugar, salt and pepper.
• Make sure the salad and dressing are well-chilled.
• To serve, mix together the dressing and lettuce, and toss lightly.
• Garnish with bacon, blue cheese, tomato and onion.
• Serve immediately.

MACHUS RED FOX SALAD

Steps:

• In a small jar or container with a tight fitting lid, add the sugar, vinegar and olive oil. Secure the lid and shake well until the sugar has dissolved. Season with kosher salt to taste.
• In a large bowl toss the lettuces with a little of the dressing. The leaves should be lightly dressed and not soggy. Top with wedges of tomatoes, red onion slices and sprinkle with cooked, crumbled bacon and blue cheese. Grind fresh black pepper over top and serve with the extra dressing on the side.

LETTUCE WEDGE SALAD

Steps:

• Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1 teaspoon drippings in the skillet.
• Crumble bacon and set aside.
• Saute onion in hot drippings in skillet over medium heat for 10 minutes or until tender and lightly browned.
• Remove onions from heat; cool.
• Process buttermilk and the next 4 ingredients in a blender or food processor until smooth, stopping a few times to scrape down sides.
• Stir in onion.
• Top each lettuce wedge with dressing; sprinkle with bacon.
• Garnish, if desired with a bit of shredded basil.

MACHUS RED FOX SALAD DRESSINGS

Steps:

• Version #1: Combine all dressing ingredients and chill. Use on salad and toss well. Add crumbled bacon, crumbled Roquefort cheese and croutons on top of salad for serving. (Machus Red Fox Salad Dressing recipe is published in our July, 1989 Menu Minder, Issue #299.) Version #2: Combine all ingredients in blender and blend at medium speed until onion is pureed. Reduce speed to low and drizzle 1 scant c. canola oil very, very slowly until emulsified. Store in refrigerator for up to 1 month. (yield 2 1/2 c.) The Red Fox salad itself used mixed greens, crumbled Roquefort cheese, crumbled bacon bits, quartered tomatoes, crumbled hard cooked eggs and croutons. (Machus Red Fox Salad Dressing recipe is published in our February, 2002 Menu Minder.)