Name: Coney Island Salad
Ingredients: 1 bn Leaf lettuce; 12 New potatoes (unpeeled), boiled and sliced; 6 Jumbo frankfurters or 1 lb. wieners, sliced; 1 bn Large radishes, sliced; 2 tb All-purpose flour; 1 tb Granulated sugar; 1 ts Dry mustard; 1 ts Salt; 1 c Milk; 2 Egg yolks; 1/4 c Vinegar; 2 tb Butter; 1/4 c Sweet pickle relish; 2 tb Chopped green onion; 1 tb Grainy mustard; 1 tb Ketchup; 1/4 ts Freshly ground pepper; 12 Cherry tomatoes; 2 Hard-cooked eggs, sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs, Grains	Canadian	Salads, Vegetables, Meats	4	Servings

INGREDIENTS

1	bn	Leaf lettuce
12		New potatoes (unpeeled), boiled and sliced
6		Jumbo frankfurters or 1 lb. wieners, sliced
1	bn	Large radishes, sliced
2	tb	All-purpose flour
1	tb	Granulated sugar
1	ts	Dry mustard
1	ts	Salt
1	c	Milk
2		Egg yolks
1/4	c	Vinegar
2	tb	Butter
1/4	c	Sweet pickle relish
2	tb	Chopped green onion
1	tb	Grainy mustard
1	tb	Ketchup
1/4	ts	Freshly ground pepper
12		Cherry tomatoes
2		Hard-cooked eggs, sliced

INSTRUCTIONS

DRESSING
GARNISH
(DRESSING):  In heavy saucepan or double boiler, combine flour,
sugar, dry mustard and salt.  Gradually whisk in milk and egg yolks;
cook, stirring constantly, over low heat until thickened and smooth,
about 10 minutes. Remove from heat.  Stir in vinegar and butter.
(Dressing can be prepared to this point, covered and stored in
refrigerator.)
Stir relish, onion, grainy mustard, ketchup and pepper into egg yolk
mixture.  Taste and adjust seasoning, if necessary.
To assemble salad, line 1 large or 4 individual salad plates with
lettuce leaves.  Arrange potatoes, frankfurters and radishes in rows
or circular pattern. Drizzle with some of the dressing; pass
remaining dressing separately.  Garnish with cherry tomatoes and
eggs. Makes 4 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living Summertime Cooking
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr
27, 1999

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