Salad – Fournou’s Ovens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Christian | Fo, Frisco, Masterchefs, Salads | 4 | Servings |
INGREDIENTS
| 1 | c | Oil, salad |
| 1/4 | c | Vinegar, red tarragon |
| 1 | Egg yolk | |
| 1 | T | Mustard, dijon |
| 1 | Lettuce, butter head | |
| 1 | Endive, head | |
| 2 | oz | Shrimp, small |
| 2 | oz | Cheese, Roquefort |
| crumbled | ||
| 1 | Mushroom, bay Enoki | |
| Parsley, chopped | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
Dressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 529
Total Fat: 59.9g
Cholesterol: 75.6mg
Sodium: 461.6mg
Potassium: 140.2mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 6.4g