| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Boston Lettuce Head |
| 1 |
sm |
Radiccho Or Ruby Lettuce Head |
| 2 |
|
Whole Belgin Endive Heads |
| 1 |
bn |
Arugula |
| 3 |
tb |
Red Or White Wine Vigenar; Or Raspberry Vinegar |
| 3 |
tb |
Whipping Cream |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Pepper |
| 1/3 |
c |
Olive Oil; Or More |
INSTRUCTIONS
DRESSING
Wash the lettuces and break into bite-sized pieces. Dry them thoroughly and
place in a salad bowl. To make the dressing, place the vinegar in a bowl
and whisk in the cream, salt and pepper. Whisk until frothy. Slowly beat in
the oil. Taste and adjust the seasonings (the dressing should be creamy).
Just before serving, toss the lettuce with the dressing. Typed by
cjhartlin@msn.com Source: Bonnie Stern Cooking.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 8,
1998
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