Old Town Steakhouse salad
This is allegedly the recipe for the salad dressing used by the Old Town Steak House
in Winston Salem. I begged a friend in WS for it. She got it thru a friend of a friend.
Not sure this is the real deal, but it works pretty well.
We used to drive forty miles to eat there in the late 50s and 60s. Their steaks were very
good, but I would order a large salad to begin, then a steak, and for desert, a small
salad. Supposedly they used Roquefort cheese, but it probably was Bleu.
1. 3/4 quart mayonnaise
2. 1 tsp brown sugar
3. 1 small glass tomato juice
4. 1/2 tsp vinegar
5. 1/2 tsp Worcestershire sauce
6. 1/2 tsp garlic salt
7. 1/ 4 pound Bleu cheese
Beat all ingredients, except Bleu cheese, until well blended. Break cheese into small
chunks. Using a fork, mash about 3/4 and add to blended mixture, again blending well.
Add remaining cheese chunks and stir until well mixed. Chill prior to serving.
The lettuce was very finely chopped, and may have been predressed with vinegar and oil
--I don't know.
If this is the real deal, fine, but if not and anyone has it or knows where to get it
I sure would like to hear. God, I loved it.
A good place for BBQ is Jimmy's on Cotton Grove Road, Highway 8, exit 91 off I85 in
Lexington. Try a small or large lean, brown, coarse chopped with red slaw. His tomato
based hot sauce is almost incredible.
I believe the Winston-Salem Journal may have published a recipe (or two) for the dressing. Not sure if it is the same as above and don't have a copy anymore but it perhaps it is online still. I never ate at the restaurant but I believe there used to be a version of this salad at the Carriage House restaurant as well that I had once but that doesn't appear to be on the menu there anymore.
This looks like it would taste a bit like Blue Cheese dressing mixed with French dressing?
I've spent a bit of time in Wisconsin and noticed a great many people there mix blue cheese dressing with Thousand Island. This is done so frequently that many supper clubs automatically bring both dressings to the table in a double carrier, much like how ketchup and mustard are corralled in the metal carrier basket.