| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Dijon mustard |
| 1/4 | c | Fresh lemon juice |
| 1/2 | c | Extra virgin olive oil |
| 1/2 | ts | Kosher salt |
| Freshly ground pepper; to taste |
INSTRUCTIONS
Whisk the mustard and lemon juice together. Whisking constantly, slowly drizzle in the olive oil. Season with salt and pepper Yield: 2/3 cup Recipe By : NY Times 5/21/96 Molly O'Neill Posted to MC-Recipe Digest V1 #241 Date: Wed, 9 Oct 96 22:45:53 PDT From: jfcoombs@avana.net NOTES : TO be used with: lamb, Artichoke and Roasted Potato Salad Mis-typed by Jane Rosenberg-Coombs 9/9/96
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