| 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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