\
Hack Ulrich	Crush garlic clove with anchovies

---

Hellenic Salad

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Below are recipes for the Hellenic dressing and an alternate dressing created by the Tenderloin Room's popular maitre d', Hack Ulrich.

---

Ingredients

• 1/3 head iceberg lettuce

• 1 head Bibb lettuce

• 1/2 head romaine lettuce

• 2 stalks French endive

• 1 green pepper, cut in strips 1/3" x 1"

• 1/2 cucumber, peeled and sliced

• 1/3 Spanish onion, thinly sliced rings

• 1 tomato, peeled and cut in wedges

• 4 ounces feta cheese

• 12 Greek olives (black, ripe)

• Hellenic dressing (see recipe below)

---

Preparation

Wash and drain lettuce and vegetables.

Toss first 7 ingredients in large wooden bowl with Hellenic dressing.

Top with onion rings tomatoes, cheese, olives and freshly ground pepper.

---

Hellenic dressing

• 1 clove garlic

• 8 anchovy filets

• 3/4 tsp salt

• 5 oz olive oil

• 2 oz cider, distilled or wine vinegar

• Juice or 1 lemon

• 4 to 6 shakes Lea & Perrins sauce

• Freshly ground pepper

Crush garlic clove in bowl along with anchovies and salt. Add remainder of ingredients and stir slowly, but thoroughly.

---

hack's special dressing

• 1 clove garlic, crushed

• 1/8 tsp paprika

• 1 raw egg

• 3 oz olive oil

• 1 oz red wine vinegar

• 1/2 tsp salt

• 4 to 6 shakes Lea & Perrins sauce

Crush garlic in bowl. Rub down sides of salad bowl. Add paprika and egg, then whip slowly and thoroughly. Add olive oil, vinegar, salt and Lea & Perrins sauce. Mix. Crumble 2 ounces of Roquefort over tossed salad and dust with freshly ground pepper.