| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Chopped garlic (up to) |
| 1 |
ts |
Tarragon |
| 2 |
tb |
Dijon-style mustard |
| 1 |
|
Egg yolk |
|
|
Salt and pepper |
| 2/3 |
c |
Olive or vegetable oil (or a combination) |
| 1 |
|
Head Red Leaf lettuce; rinsed & thoroughly dried |
INSTRUCTIONS
Place the first six ingredients in a small bowl. Whisk together. Gradually
whisk in the oil. If the mixture is too thick, add more oil. Taste and
adjust the seasoning. Pour onto the dried greens and toss gently but
thoroughly.
PETIT CAFE
N.E. 55TH STREET, SEATTLE.
WINE: VOSNE-ROMANEE 1977 OR 1978
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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