| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Wisconsin |
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
sm |
Heads Boston lettuce |
| 3 |
tb |
Walnut oil |
| 1 |
tb |
Raspberry vinegar |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
tb |
Finely chopped shallots |
| 8 |
|
Radishes; thinly sliced |
| 1/2 |
c |
Thinly sliced mushrooms |
| 1/2 |
c |
Finely shredded carrot |
INSTRUCTIONS
Discard the tough outer leaves of the lettuce. Cut large leaves in half
lengthwise through the ribs, leaving small leaves whole. Wash several times
in cold water, drain thoroughly and dry completely. Put in a plastic bag
and chill in refrigerator. Combine the oil, vinegar, salt and pepper in a
salad bowl. Add the shallots. Mix well. Taste the dressing and add more
salt and pepper if necessary. Add the radishes, mushrooms and carrot. Mix.
Add the lettuce and toss to coat with dressing. Place on 6 chilled salad
plates and serve immediately.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE
WINE: SANCERRE 1979
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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