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Garlic Salad

The Riverside Hotel Hot Sulphur Springs, Colorado

Salad dressing ingredients:

6 cloves of garlic

1 T. coarse kosher salt

2 tsp. Dijon mustard

½  lemon

½ C. olive oil

½ C. ice cubes

Shredded mozzarella cheese

Press the garlic or mince extremely fine and place in the bottom of a large wooden salad bowl with the kosher salt and the Dijon mustard. With the back of a wooden spoon make a smooth paste, grinding the salt into the garlic. Add the juice of ½ lemon to the paste and slowly add the olive oil, stirring to a smooth consistency. Add the ice cubes and stir well. The ice will emulsify the mixture to keep it from separating, cut the potency and cool the dressing.

This salad should be served very cold, with cold, crisp lettuce, mozzarella and homemade croutons. The choice of bread for the croutons is essential.


Crouton ingredients:

5 slices Farm to Market Sourdough Bread ( cut into ½” cubes

¼ C. olive oil

3 T. butter

2 tsp. garlic salt

1 tsp. cayenne pepper

In a large sauté pan heat the olive oil and the butter until nearly smoking. Add the garlic salt and cayenne pepper, then add the bread. Keep tossing the croutons until they are coated with the oil/butter/salt mixture and toasted to a crunch.


The Salad:

Toss the lettuce with the croutons and some shredded mozzarella. Add the dressing a little at a time and keep tossing until all of the mixture is coated.

Serve very cold.

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