Sunset salad originated at the '21' Club early in the restaurant's history. The name comes from the colors of its ingredients. The salad is most often served with Lorenzo dressing, which was invented by one of the waiters, whose first name, not surprisingly, was Lorenzo.
Recipe information
Yield
Serves 4 as a first course or light main course
Ingredients
2 cups finely shredded green cabbage (from about 1/2 medium head)
2 cups finely shredded iceberg lettuce (from about 1/2 head)
1 1/2 cups 1/2-inch cubes smoked beef tongue (about 3/4 pound)
2 cups 1/2-inch cubes poached chicken breast (about 1 pound)
3/4 cup Lorenzo dressing
For the Traditional Lorenzo Dressing '21 Club':
2 tablespoons red-wine vinegar
1/2 teaspoon dry mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons bottled chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon (about 3 slices)
Preparation
To make the salad:
Step 1
In a large bowl combine all ingredients and toss to coat salad with dressing.
To make the dressing:
Step 2
In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
Step 3
Make about 1 cup.
