| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
6 |
Servings |
INGREDIENTS
| 6 |
c |
Green leaf lettuce — torn |
| 4 |
c |
Romaine lettuce — torn |
| 1 |
c |
Cherry tomatoes — halved |
| 4 |
oz |
Canned smoked oysters — |
|
|
Drained |
| 1 |
c |
Croutons |
| 1/4 |
c |
Parmesan cheese — grated |
|
|
Garlic Vinaigrette D |
| 2 |
tb |
Red wine vinegar |
| 1/2 |
tb |
Lemon juice |
| 2 |
ts |
Dijon mustard |
| 1 |
|
Clove garlic — minced |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Black pepper — ground |
| 2 |
tb |
Olive oil |
| 1/3 |
c |
Salad oil |
| 1 |
tb |
Parsley — chopped |
INSTRUCTIONS
1. In a large salad bowl mix leaf lettuce, romain and tomatoes.
2. Mix lightly with Garlic Vinaigrette Dressing. Sprinkle evenly with
smoked oysters and croutons.
Garlic Vinaigrette Dressing: In a medium bowl, mix vinegar, lemon juice,
mustard, garlic, salt and pepper. Using a whisk or fork, gradually blend in
oil, mixing until well blended and slightly thickened. Stir in parsley.
Makes about 1/2 cup.
Recipe By : the California Culinary Academy
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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