| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | 6 | Servings | |
INGREDIENTS
| 6 | c | Green leaf lettuce — torn |
| 4 | c | Romaine lettuce — torn |
| 1 | c | Cherry tomatoes — halved |
| 4 | oz | Canned smoked oysters — |
| Drained | ||
| 1 | c | Croutons |
| 1/4 | c | Parmesan cheese — grated |
| Garlic Vinaigrette D | ||
| 2 | tb | Red wine vinegar |
| 1/2 | tb | Lemon juice |
| 2 | ts | Dijon mustard |
| 1 | Clove garlic — minced | |
| 1/4 | ts | Salt |
| 1 | ds | Black pepper — ground |
| 2 | tb | Olive oil |
| 1/3 | c | Salad oil |
| 1 | tb | Parsley — chopped |
INSTRUCTIONS
1. In a large salad bowl mix leaf lettuce, romain and tomatoes. 2. Mix lightly with Garlic Vinaigrette Dressing. Sprinkle evenly with smoked oysters and croutons. Garlic Vinaigrette Dressing: In a medium bowl, mix vinegar, lemon juice, mustard, garlic, salt and pepper. Using a whisk or fork, gradually blend in oil, mixing until well blended and slightly thickened. Stir in parsley. Makes about 1/2 cup. Recipe By : the California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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