| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Salad | 6 | Servings |
INGREDIENTS
| 1 | Bunch curly endive; washed & drained | |
| 1 | Bunch watercress; washed & drained | |
| 1 | Bunch dandelion greens; washed & drained | |
| 3 | Papayas | |
| 3 | Stalks celery; sliced | |
| 2 | ts | Prepared Dijon mustard |
| 2 | Egg yolks; well beaten | |
| 1 | c | Olive oil |
| 1/3 | c | Lemon juice |
INSTRUCTIONS
MUSTARD DRESSING Spin or towel-dry greens & tear into bite-sized pieces. Reserve 1/3 greens; arrange remainder on 6 chilled salad plates. Slice papayas in half. Remove seeds & peels. Place 1 half on each salad plate. Arrange reserved greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard Dressing. MUSTARD DRESSING: Combine mustard and egg yolks in mixng bowl. Mix in olive oil & lemon juice, blending well. KING'S WHARF MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE WINE:CHARDONNAY 78 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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