| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head Romaine lettuce |
| 2 |
|
Heads endive |
| 1 |
|
Tomato; cut into wedges |
| 4 |
|
Hearts of palm; halved lengthwise |
| 6 |
|
Mushrooms; sliced |
| 2 |
ts |
Dijon mustard |
| 1 |
|
Egg |
| 2 |
tb |
White wine vinegar |
| 6 |
tb |
Vegetable oil |
|
|
Salt & pepper |
INSTRUCTIONS
DRESSING
Arrange the lettuces, hearts of palm, and mushrooms on chilled salad
plates. Prepare the dressing: Combine the mustard and egg in a large bowl.
Add the vinegar, then gradually whisk in the oil. Season to taste with salt
and pepper.
LE FESTIVAL
2120 SALZEDO ST., MIAMI.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Love – a gift from God”