Name: Salade De Laitue Aux Noix
Ingredients: 1 Lettuce, Boston, head; 1/4 c Sprouts, fresh; 1 md Apple, peeled, cored, sliced; 1/4 c Walnuts; 2 md Tomatoes; 8 Olives; 2 Anchovies; 1 ts Salt; 1 ts Mustard, Dijon; 2 Garlic, cloves, minced; Salt (to taste); Pepper (to taste); 2 tb Vinegar, wine, red; 6 tb Oil, olive (or more); 2 tb Parsley, minced

The streets of heaven will be filled with former captives who, through no merit of their own, find themselves redeemed, forgiven, and free. Slaves to sin have become saints. No wonder we will sing a new song – a song of praise to the Redeemer who was slain (Revelation 5:9). We were slaves to sin, condemned to eternal separation from God. Jesus paid the price to redeem us, resulting in our freedom from slavery to sin and our rescue from the eternal consequences of that sin.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains	New Orleans	Salads	4	Servings

INGREDIENTS

1		Lettuce, Boston, head
1/4	c	Sprouts, fresh
1	md	Apple, peeled, cored, sliced
1/4	c	Walnuts
2	md	Tomatoes
8		Olives
2		Anchovies
1	ts	Salt
1	ts	Mustard, Dijon
2		Garlic, cloves, minced
		Salt (to taste)
		Pepper (to taste)
2	tb	Vinegar, wine, red
6	tb	Oil, olive (or more)
2	tb	Parsley, minced

INSTRUCTIONS

Arrange the lettuce in a bowl with the sprouts, apples, tomatoes, and
olives.
Mash the anchovies to a paste with the salt.
Heat a skillet very hot and add the paste.  Stir for 30 seconds and
put the paste in a warm bowl.
Add the garlic, mustard, salt, pepper and vinegar. Beat to blend.
Add parsley.  Drizzle oil in slowly to form a smooth sauce.
Pour over the salad.
Source: Great Chefs of New Orleans, Tele-record Productions
:    Box 71112, New Orleans, Louisiana - 1983
:    Chef Claude Aubert, Arnaud's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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