2 tablespoons olive oil
1 large onion, chopped
3 slices bacon, chopped
1 large green bell pepper, chopped
2 teaspoons salt
1 tablespoon Worcestershire sauce
4 creamed potatoes
2 tablespoons lemon juice
2 tablespoons olive oil
2 leaves lettuce
1 1/2 cups diced celery
1/4 cup yellow mustard
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 cup chopped fresh chives
1 teaspoon yellow mustard
2 Tablespoons chopped fresh parsley
1/2 teaspoon dried marjoram
1/8 teaspoon crushed red pepper flakes
2 tablespoons brandy
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 tablespoons lemon juice
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add onion; saute for 5 minutes. Stir in bacon, green pepper, salt and Worcestershire sauce. Cook over medium heat until bacon is browned. Remove bacon and pepper. Stir in celery, bell pepper, salt and Worcestershire sauce. Bring to a simmer, stirring constantly. If necessary, stir in lemon juice and lemon mustard. Reduce heat to low.
Cook celery mixture in a small skillet for 5 minutes, stirring occasionally. Spread half of the entire mixture onto the bottom of a large salad bowl. Divide half of the root mixture into four cubes. Roll out rectangles; cut of the stripes out of the center. Let stand for 10 minutes. Dot each with two crusts of lettuce. Sprinkle with remainder of onion mixture.
Arrange slices of celery mixture over celery mixture. Sprinkle other celery mixture with bacon bits. Repeat with roll of lettuce and cheese.
Remove lettuce and cheese layers from bowls and roll celery mixture up, under lettuce layer. Sprinkle with remaining onion mixture, bread cubes and parsley. Layer celery mixture, soup, walnuts, plumings and horseradish with carrots and radishes.