Name: Les Halles Spinach Salad
Ingredients: 3/4 lb Spinach; 6 oz Mushrooms -- thinly sliced; 1 Tomato -- cut into 8 wedges; 1/2 c Swiss cheese -- diced; 2 Hard-boiled egg -- grated; Creamy Mustard; Dressing-----; 1 Egg yolk; 2 tb Sherry vinegar; 1 ts Dijon mustard; 1/4 ts Salt; 1/4 ts Dried tarragon; 1/4 c Olive oil; 1/4 c Salad oil; 1 ds Black pepper

One thing essential to growth in grace is diligence in the use of private means of grace. By these I understand such means as a man must use by himself alone, and no one can use for him. I include under this head private prayer, private reading of the Scriptures, and private meditation and self-examination. The man who does not take pains about these three things must never expect to grow. Here are the roots of true Christianity. Wrong here, and a man is wrong all the way through.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	California		4	Servings

INGREDIENTS

3/4	lb	Spinach
6	oz	Mushrooms — thinly sliced
1		Tomato — cut into 8 wedges
1/2	c	Swiss cheese — diced
2		Hard-boiled egg — grated
		Creamy Mustard
		Dressing—–
1		Egg yolk
2	tb	Sherry vinegar
1	ts	Dijon mustard
1/4	ts	Salt
1/4	ts	Dried tarragon
1/4	c	Olive oil
1/4	c	Salad oil
1	ds	Black pepper

INSTRUCTIONS

1. Remove and discard stems from spinach; you should have about 6 cups
leaves. Mix lightly with about two-thirds of the dressing; arrange or 4
salad plates.
2. Arrange mushrooms in rows on opposite sides of each portion of spinach.
Place tomato wedges along other sides. Drizzle remaining dressing over
mushrooms and tomatoes.
3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese.
Serve at once.
Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt,
tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes
about 2/3 cup.
Recipe By     : the California Culinary Academy
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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