| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables, Grains |
Belgian |
Marinades, Poultry, Seafood, Vegetables |
1 |
Cup |
INGREDIENTS
| 1 |
|
Shallot, finely chopped |
| 1/2 |
c |
Raspberry vinegar |
| 1/4 |
c |
Walnut oil |
| 1/4 |
c |
Safflower oil |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Dried tarragon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Combine all ingredients; mix well. Makes 1 cup Note: If using green
beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4
minutes or until tender-crisp; refresh under cold running water, pat dry
and marinate for a few hours. To use as a salad dressing for Belgian
endive, watercress or Boston lettuce, stir in 1/4 cup whipping cream, pour
over greens and toss; serve immediately. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook
Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27,
1999
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