| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New Orleans |
Salads, Dressings, Masterchefs, Norleans, Lapro |
4 |
Servings |
INGREDIENTS
| 12 |
|
Endive, Belgian, split |
| 1 |
tb |
Mustard, Dijon |
| 1/4 |
c |
Vinegar, wine, red |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
| 1 |
tb |
Juice, lemon |
| 3/4 |
c |
Oil, walnut |
| 1/4 |
c |
Walnuts |
| 2 |
md |
Tomatoes |
INSTRUCTIONS
Beat together the mustard, vinegar, salt, pepper and lemon juice.
Slowly drizzle in the oil, emulsifying the salad dressing.
Toss the endive with the dressing and add the walnuts and tomatoes as
garnish.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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