CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Dairy | Christian | Fo, Frisco, Masterchefs, Salads | 4 | Servings |
INGREDIENTS
1 | c | Oil, salad |
1/4 | c | Vinegar, red tarragon |
1 | Egg yolk | |
1 | T | Mustard, dijon |
1 | Lettuce, butter head | |
1 | Endive, head | |
2 | oz | Shrimp, small |
2 | oz | Cheese, Roquefort |
crumbled | ||
1 | Mushroom, bay Enoki | |
Parsley, chopped | ||
Salt | ||
Pepper |
INSTRUCTIONS
Dressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 529
Total Fat: 59.9g
Cholesterol: 75.6mg
Sodium: 461.6mg
Potassium: 140.2mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 6.4g