| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 3 |
|
Crisp heads Manoa lettuce |
| 2 |
|
Egg yolks |
| 1 |
tb |
Dijon mustard |
| 1/2 |
tb |
Sugar |
| 1/2 |
c |
Apple cider vinegar |
|
|
Salt & freshly ground pepper as desired |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Salad oil |
| 1/2 |
c |
Good champagne |
INSTRUCTIONS
Cut lettuce heads in half. Trim stems & remove outside leaves. Place on
individual salad plates. Place egg yolks, mustard, sugar, vinegar, salt and
pepper in the bowl of an electric mixer & blend until even. While
continuing to blend, gradually pour in oils. Just before serving, beat in
champagne. Spoon over hearts of lettuce.
BAGWELLS
KALAKAUA AVENUE, HONOLULU.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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