| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Christian |
Salads, Masterchefs, Frisco, Fo |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Oil, salad |
| 1/4 |
c |
Vinegar, red, tarragon |
| 1 |
|
Egg yolk |
| 1 |
tb |
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
SALAD
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
A Message from our Provider:
“Jesus: Never-ending fulfillment”