| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
American |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head Bibb lettuce |
| 1/2 |
|
Lemon; zest of |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Dijon-style mustard |
| 1 |
c |
Vegetable oil |
| 1/2 |
|
Lemon; juice of |
| 1 |
pn |
Fresh tarragon leaves |
| 1 1/2 |
tb |
Tarragon vinegar |
| 1 |
tb |
Honey |
| 1/2 |
c |
Finely chopped pecans |
|
|
Salt and pepper |
INSTRUCTIONS
Separate and wash the lettuce leaves. Pat dry. Blanch the lemon zest in
boiling water for 1 minute; rinse and drain. Set aside. Whisk the egg with
the mustard. Gradually whisk in the oil in a thin stream, followed by the
lemon juice, blanched lemon zest, tarragon, vinegar, honey, pecans, salt,
and pepper. Toss the lettuce with the pecan vinaigrette and serve on
chilled salad plates.
HARVEST RESTAURANT
BRATTLE STREET, CAMBRIDGE
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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