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Servers made spinning salad at the table Recipe Exchange • Two dressings were combined at Top of the Tower restaurant.

Servers made spinning salad at the table Recipe Exchange • Two dressings were combined at Top of the Tower restaurant.

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"Every now and then I search for a recipe for the Spinning Salad that was served at the Top of the Tower restaurant located on Route 367 near Florissant. It was a mixture of two salad dressings they mixed tableside, and it was absolutely delicious." Angie Purcell

Here's the recipe, which originated at Don Roth's Blackhawk restaurant in Chicago. "It was so good and a real production tableside," wrote Mary Ann Long of Cottlesville.

Diane Friedmeyer of Chesterfield and Virginia Horrell of High Ridge also sent copies of the recipe. LaVerne Bloemker of Hamel, Ill., sent her own, easier version.

"Rizzo's Top of the Tower Restaurant was a favorite of our family for many years. It was a 'special occasion' restaurant for us," Bloemker wrote.

"We too liked the spinning salad and I experimented with dressings to re-create it as closely as possible. Marie's Creamy Garlic Dressing combined with a good blue cheese dressing makes a similar dressing. I don't measure precisely, but estimate two-thirds creamy garlic to one-third blue cheese dressing. I use a small amount of Lowery's seasoned salt, and of course, the chopped hard-cooked eggs added to the greens. You had your choice of fresh ground black pepper and/or anchovies added to your salad by the waitress or waiter."

And now, another request

- Dawn Burns of Lake Saint Louis would like a peanut cake recipe unlike the one we published recently. The cake she remembers buying at a bakery in Florissant had two distinct parts. "The cake part was like a brioche with a frosting with chopped peanuts in it," she wrote. "On top of that was a very dense, moist, yellow cake - similar to a dense butter or pound cake."

SPINNING SALAD BOWL

Yield: 4 to 6 servings

1 (3-ounce) package cream cheese, softened

3 ounces blue cheese, crumbled

5 to 6 tablespoons water

1 raw egg (see note)

4 1/2 teaspoons lemon juice

1 cup vegetable oil, divided

1/4 cup red wine vinegar

1/4 teaspoon prepared mustard

3/4 teaspoon paprika

3/4 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon ground white pepper

1 tablespoon granulated sugar

2 tablespoons snipped chives

2 tablespoons salad-sandwich sauce (such as Durkee)

1 1/2 teaspoons Worcestershire sauce

6 cups torn iceberg lettuce leaves or to taste

3 1/2 cups torn romaine lettuce leaves or to taste

1 cup endive leaves or to taste

1 hard-cooked egg, chopped

Seasoned salt

Freshly ground black pepper

8 anchovy fillets

1. Combine cream cheese and blue cheese; beat until smooth. Gradually beat in water until mixture is of pouring consistency. Set aside.

2. Place raw egg, lemon juice and 1/4 cup oil in blender. Blend on medium speed for 15 seconds. Increase speed; slowly add remaining 3/4 cup oil. Add vinegar, mustard, paprika, salt, garlic powder, white pepper, sugar, chives, salad-sandwich sauce and Worcestershire sauce. Blend until smooth.

3. In salad bowl, mix iceberg, romaine and endive. Pour in enough of each dressing to coat greens. Sprinkle with chopped egg and seasoned salt and black pepper to taste. Toss gently three times. Garnish with anchovies.

Note: To avoid the small risk of salmonella, use a pasteurized whole egg or 1/2 cup egg substitute.

Per serving (based on 6): 530 calories; 50g fat (85 percent calories from fat); 12g saturated fat; 105mg cholesterol; 9g protein; 11g carbohydrate; 5g sugar; 2g fiber; 890mg sodium; 137mg calcium; 340mg potassium.

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