| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Tomatoes; cored |
| 1 |
|
Head leaf or red lettuce |
| 1/2 |
lb |
Small bay shrimp |
| 4 |
|
Lemon wedges |
|
|
Optional: olives; chopped, parsley; paprika |
| 1 |
tb |
Dry mustard |
| 2 |
tb |
Worcestershire |
| 6 |
|
Anchovy fillets; chopped |
| 1 |
|
Uncooked egg |
| 1/2 |
|
Clove garlic; minced |
| 1 |
c |
Oil |
| 2 |
tb |
Red wine vinegar |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
DRESSING
Cut tomatoes into star arrangement. Place on bed of lettuce. Fill tomato
cavities with equal portions of shrimp. Garnish with lemon, olives,
parsley, & paprika as desired. Serve with Dressing. Dressing: Mix all
ingredients well.
THE COVEY
CARMEL VALLEY RD., CARMEL WINE:
MIRASSOU GEWURTZTRAMINER
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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