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Bar Room Slaw (the Four Seasons Restaurant)

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Chinese Salads 1 Servings

INGREDIENTS

Assorted Vegetables **
2 Egg yolks
1 T Fresh lemon juice
1/2 t Dijon-style mustard
Kosher salt
Freshly ground pepper
1 c To 1 1/2C olive oil
1 1/2 t Red wine vinegar
Romaine lettuce leaves
Belgian endive, separated
into leaves rinsed
Watercress, rinsed trimmed
Alfalfa sprouts

INSTRUCTIONS

Select vegetables according to season, personal preference and
complementarity of colors, textures and tastes. Cut into very fine
julienne by hand or shred fine in food processor, using shredding
disc. Whisk egg yolks, lemon juice, mustards, salt and pepper in
medium bowl until well blended.  Add oil, drop by drop, whisking
continuously, until mixture is thick. Then continue whisking in oil  in
slow steady stream. Stir in vinegar. 3. To serve, pour amount of
dressing desired over julienned vegetables in bowl; toss gently. Line
individual salad plates with romaine, endive and watercress. Top with
dressed vegetables, dividing evenly. Sprinkle with sprouts. ** Some
vegetables to consider: carrot, zucchini, red, green, and yellow bell
pepper, celery, celeriac, summer squash, chayote, Chinese cabbage,
daikon, black radish, turnip, white and red cabbage, cucumber,  tomato,
sugar snap peas, broccoli stems. Julienned vegetables can be  prepared
ahead; refrigerate, wrapped in plastic wrap. Make dressing  just before
serving. Use one cup of julienne vegetables per person.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2134
Calories From Fat: 2006
Total Fat: 226.9g
Cholesterol: 360.2mg
Sodium: 394.8mg
Potassium: 1699.6mg
Carbohydrates: 23.9g
Fiber: 13.6g
Sugar: 8.1g
Protein: 13.8g


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