| 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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