St. Louis Spinning Salad: A Culinary Classic Reimagined

The Top of the Tower restaurant. The name alone evokes a sense of old-school elegance and glamorous evenings. Though I never had the chance to experience it firsthand, my mother spoke of it with such reverence, describing date nights with my father high above St. Louis, the city lights twinkling below. She always mentioned the “Spinning Salad,” a tableside spectacle that was as much a part of the dining experience as the view. It’s more than just a salad; it’s a memory, a connection to a bygone era of culinary artistry. And now, we can bring that experience home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6
• Yields: 6 Side Salads
• Dietary Type: Vegetarian (can be adapted to gluten-free and dairy-free – see variations)

Ingredients

• 3 ounces cream cheese, softened
• 3 ounces blue cheese, crumbled
• 6 tablespoons water
• 1 raw egg or 1/2 cup egg substitute
• 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 sea salt
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon white pepper
• 1 tablespoon sugar
• 2 teaspoons chives, snipped
• 1-2 tablespoons prepared horseradish
• 1 1⁄2 teaspoons Worcestershire sauce
• 6 cups iceberg lettuce leaves, torn
• 3 1⁄2 cups romaine lettuce leaves, torn
• 1 cup endive leaves
• 1 hard-boiled egg, chopped
• Season salt, to taste
• Ground black pepper, to taste
• Anchovy fillet (optional)

Equipment Needed

• Blender
• Large Salad Bowl
• Mixer or Whisk

Instructions

1. Begin by preparing the Creamy Blue Cheese Dressing: In a mixing bowl, combine the softened cream cheese and crumbled blue cheese.
2. Using a mixer or whisk, beat the two cheeses together until they are smooth and well combined.
3. Gradually add the water to the cheese mixture, mixing continuously until the dressing reaches a pouring consistency. This may take a few minutes, so be patient and add the water slowly to avoid making the dressing too thin. Set aside.
4. Now, it’s time to create the Oil-Based Dressing: In a blender, combine the raw egg (or egg substitute), lemon juice, and 1/4 cup of the vegetable oil.
5. Blend the ingredients at medium speed for approximately 15 seconds, ensuring they are well combined.
6. Slowly increase the blender speed and gradually add the remaining 3/4 cup of vegetable oil in a steady stream. This emulsifies the mixture and creates a creamy texture.
7. Add the red wine vinegar, prepared mustard, paprika, sea salt, garlic powder, white pepper, sugar, snipped chives, prepared horseradish, and Worcestershire sauce to the blender.
8. Blend all the ingredients until the dressing is smooth and homogenous. Set aside.
9. Time to assemble the salad! In a large salad bowl, combine the torn iceberg lettuce leaves, torn romaine lettuce leaves, and endive leaves. Ensure the lettuce is dry for optimal dressing adherence.
10. Pour enough of both the Creamy Blue Cheese Dressing and the Oil-Based Dressing over the greens to lightly coat them. You might not need all of the dressing, so start with a smaller amount and add more as needed.
11. Sprinkle the salad with the chopped hard-boiled egg, season salt, and ground black pepper to taste.
12. Gently toss the salad three times, ensuring the greens are evenly coated with the dressings and toppings. Over-tossing can bruise the lettuce.
13. If desired, garnish the salad with an anchovy fillet for a touch of umami flavor.

Expert Tips & Tricks

• For a smoother blue cheese dressing, ensure the cream cheese is fully softened at room temperature before blending. You can even microwave it for 10-15 seconds.
• If you’re concerned about using a raw egg in the dressing, pasteurized eggs or a high-quality mayonnaise can be substituted for a similar emulsifying effect.
• To avoid a bitter taste, remove the core of the endive before tearing the leaves.
• Prepare the dressings in advance and chill them for at least 30 minutes to allow the flavors to meld. The chilled dressing also helps to keep the salad crisp.
• Don’t dress the salad too far in advance, as the lettuce will wilt. Dress it just before serving for the best texture.
• For a variation on the flavor profile, try adding a pinch of cayenne pepper or a dash of hot sauce to the oil-based dressing.

Serving & Storage Suggestions

Serve the St. Louis Spinning Salad immediately after tossing. The crispness of the lettuce is best enjoyed fresh. To elevate the presentation, consider chilling the salad bowl beforehand. This will help to keep the salad cool and refreshing.

Leftover salad is best consumed within a few hours, as the dressed lettuce will wilt over time. It is not recommended to store the dressed salad overnight. However, you can store the leftover dressings separately in airtight containers in the refrigerator for up to 3 days. Simply toss the salad with the dressings before serving.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	475.9 kcal	N/A
Calories from Fat	425 g	89%
Total Fat	47.2 g	72%
Saturated Fat	10.7 g	53%
Cholesterol	88.3 mg	29%
Sodium	599.1 mg	24%
Total Carbohydrate	7.6 g	2%
Dietary Fiber	2.9 g	11%
Sugars	3.7 g	N/A
Protein	7.3 g	14%

Variations & Substitutions

• Dairy-Free Version: Substitute the cream cheese and blue cheese with a plant-based cream cheese alternative and a dairy-free blue cheese alternative. Ensure they are both soft and blendable for the best results.
• Gluten-Free Version: Ensure the Worcestershire sauce you use is gluten-free. Many brands contain gluten, so read the label carefully.
• Vegan Version: Combine the Dairy-Free and Gluten-Free versions. Use a plant-based cream cheese and blue cheese alternative. Replace the egg with 1/2 cup of aquafaba (the liquid from canned chickpeas) for emulsification.
• Seasonal Variation: Add seasonal vegetables to the salad. In the summer, consider adding sliced tomatoes, cucumbers, or bell peppers. In the fall, roasted butternut squash or dried cranberries would be delicious additions.
• Herby Twist: Experiment with different herbs in the oil-based dressing. Fresh dill, parsley, or tarragon would all add a unique flavor dimension.

FAQs (Frequently Asked Questions)

Q: Can I make the dressings ahead of time?
A: Yes, both the Creamy Blue Cheese Dressing and the Oil-Based Dressing can be made ahead of time and stored in airtight containers in the refrigerator for up to 3 days.

Q: Can I use a different type of lettuce?
A: While the combination of iceberg, romaine, and endive provides a classic flavor and texture, you can experiment with other types of lettuce, such as butter lettuce or red leaf lettuce.

Q: What if I don’t like blue cheese?
A: You can substitute the blue cheese with a different type of cheese, such as feta cheese or goat cheese, or omit it altogether for a simpler creamy dressing.

Q: Can I use dried chives instead of fresh?
A: While fresh chives are preferred for their vibrant flavor, you can substitute them with dried chives. Use about 1 teaspoon of dried chives for every 2 teaspoons of fresh chives.

Q: Is it necessary to use a blender for the oil-based dressing?
A: A blender is recommended for achieving a smooth and emulsified dressing. However, you can also whisk the ingredients together vigorously by hand, but it may require more effort and the dressing may not be as creamy.

Final Thoughts

The St. Louis Spinning Salad is more than just a recipe; it’s a journey back in time, a taste of elegance and sophistication. With its creamy dressings, crisp lettuce, and customizable toppings, this salad is sure to impress your guests and become a new family favorite. Don’t be afraid to experiment with the ingredients and make it your own. And most importantly, enjoy the process! Bon appétit!