Lawry's Prime Rib is a well-known steakhouse in Chicago. They're famous for their 'Spinning Salad', which is served with all entrees. The salad is made tableside in a bowl set into a large bucket of ice. The salad bowl is spun while they add the dressing. Lawry's is also famous for their seasoned salt but that's another recipe. Cook time is the sitting in the fridge time for the dressing.
1 small head romaine lettuce, torn into bite-size pieces
1 small head iceberg lettuce, torn into bite-size pieces
1/2 cup baby spinach leaves or 1/2 cup watercress, torn into sprigs
1 cup shoestring beet
1 hard-boiled egg, peeled and sieved
seasoning salt, to taste
seasoned pepper, to taste
12 cherry tomatoes
sourdough crouton
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons applesauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons seasoning salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon garlic powder with parsley
2 drops hot pepper sauce
1/2 cup vegetable oil
Steps:
In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
Garnish each serving with cherry tomatoes and croutons.
Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.
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