Name: Bar Room Slaw (The Four Seasons Restaurant)
Ingredients: Assorted Vegetables **; 2 Egg yolks; 1 tb Fresh lemon juice; 1/2 ts Dijon-style mustard; Kosher salt; Freshly ground pepper; 1 c To 1 1/2C olive oil; 1 1/2 ts Red wine vinegar; Romaine lettuce leaves; Belgian endive, separated into leaves, rinsed; Watercress, rinsed, trimmed; Alfalfa sprouts

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Chinese	Salads	1	Servings

INGREDIENTS

		Assorted Vegetables **
2		Egg yolks
1	tb	Fresh lemon juice
1/2	ts	Dijon-style mustard
		Kosher salt
		Freshly ground pepper
1	c	To 1 1/2C olive oil
1 1/2	ts	Red wine vinegar
		Romaine lettuce leaves
		Belgian endive, separated into leaves, rinsed
		Watercress, rinsed, trimmed
		Alfalfa sprouts

INSTRUCTIONS

1.  Select vegetables according to season, personal preference and
complementarity of colors, textures and tastes. Cut into very fine julienne
by hand or shred fine in food processor, using shredding disc. 2. Whisk egg
yolks, lemon juice, mustards, salt and pepper in medium bowl until well
blended.  Add oil, drop by drop, whisking continuously, until mixture is
thick. Then continue whisking in oil in slow steady stream. Stir in
vinegar. 3. To serve, pour amount of dressing desired over julienned
vegetables in bowl; toss gently. Line individual salad plates with romaine,
endive and watercress. Top with dressed vegetables, dividing evenly.
Sprinkle with sprouts. ** Some vegetables to consider: carrot, zucchini,
red, green, and yellow bell pepper, celery, celeriac, summer squash,
chayote, Chinese cabbage, daikon, black radish, turnip, white and red
cabbage, cucumber, tomato, sugar snap peas, broccoli stems. Julienned
vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap.
Make dressing just before serving. Use one cup of julienne vegetables per
person.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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