The first time I had this salad it made an impression on me. Old-fashioned, with its piece of carrot and slice of onion, etc. It wasn’t until this last visit that it hit me that the salad dressing is what makes it so good.
The Bon Ton House Vinaigrette
1 egg
3 T Creole Mustard
1 tsp salt
1 tsp black pepper
1 tsp Tabasco Sauce
2 T Lea & Perrin’s Worcestershire Sauce
1 tsp chopped garlic
4 T grated Parmesan Cheese
2 tsp horseradish
⅓ cup dark vinegar
1 cup olive oil
Whisk all ingredients except olive oil. Then add olive oil slowly, whipping vigorously.