| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
California |
Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked chicken — shredded |
| 1 |
c |
Baked ham — julienned |
| 1/2 |
c |
Spiced cheese; Leyden or |
|
|
Kuminost — diced |
| 1 |
|
Egg yolk |
| 1 |
tb |
White wine vinegar |
| 2 |
ts |
Dijon mustard |
| 1 |
ds |
Cayenne pepper |
| 1/3 |
c |
Salad oil |
| 1 |
|
Green onion — thinly |
|
|
Sliced |
|
|
Shredded romain |
|
|
Tomato and hard-cooked eggs |
|
|
For garnish |
INSTRUCTIONS
1. In a large bowl, combine chicken, ham, and cheese.
2. In a medium bowl beat egg yolk with vinegar, mustard, and cayenne. Using
a whisk or fork, gradually beat in oil until thick and creamy. Mix in green
onion.
3. Lightly mix dressing with chicken mixture. If made ahead, cover and
refrigerate. Serve on shredded romaine on individual salad plates. Garnish
with tomatoes and egg wedges.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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