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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