| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Salad | 4 | Servings |
INGREDIENTS
| 4 | md | Tomatoes; cored |
| 1 | Head leaf or red lettuce | |
| 1/2 | lb | Small bay shrimp |
| 4 | Lemon wedges | |
| Optional: olives; chopped, parsley; paprika | ||
| 1 | tb | Dry mustard |
| 2 | tb | Worcestershire |
| 6 | Anchovy fillets; chopped | |
| 1 | Uncooked egg | |
| 1/2 | Clove garlic; minced | |
| 1 | c | Oil |
| 2 | tb | Red wine vinegar |
| 1 | Lemon; juice of |
INSTRUCTIONS
DRESSING Cut tomatoes into star arrangement. Place on bed of lettuce. Fill tomato cavities with equal portions of shrimp. Garnish with lemon, olives, parsley, & paprika as desired. Serve with Dressing. Dressing: Mix all ingredients well. THE COVEY CARMEL VALLEY RD., CARMEL WINE: MIRASSOU GEWURTZTRAMINER From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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