| 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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