18 frilly outer leaves, Iceberg lettuce
1 1/2 lbs. torn Iceberg lettuce
1 c. mayonnaise
1 c. tartar sauce
1 tsp. prepared mustard
1 tsp. sugar
1 tsp. lemon juice
1 1/2 fl. oz. Rhine wine
1 1/2 oz. spinach, cooked & chopped
2 egg yolks
Salt to taste
Pepper to taste
1 lb. New York strip, Club Sirloin or Ranch Sirloin steaks
18 endive leaves
18 watercress sprigs
12 thin slices avocado
12 tomato wedges

Core, rinse and thoroughly drain lettuce. Reserve outer leaves; tear remaining lettuce. Chill in air tight container to crisp. Thoroughly mix next 8 ingredients for dressing; reserve. Salt and pepper meat; grill to medium rare. Cool for 1 to 2 minutes. For each salad, line salad plate with outer iceberg lettuce leaves. Top each with 2 cups torn lettuce and 3 endive leaves. Top with meat. Complete each salad with 2 avocado slices, 2 tomato wedges and 3 watercress sprigs. Add dressing when ready to serve. Yield: 6 salads.