| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg yolk |
| 3 |
tb |
Dijon mustard |
| 3/4 |
c |
Extra virgin oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Finely chopped tarragon |
|
|
Salt and pepper to taste |
| 1 |
bn |
Spinach; washed |
| 1/4 |
c |
Cooked bacon; crumbled |
| 1/2 |
c |
Button mushrooms; finely chopped |
INSTRUCTIONS
DRESSING
SALAD
For the dressing, begin by whisking together 1 egg yolk with 3 tablespoons
Dijon mustard until well incorporated and fluffy. Next add the extra virgin
olive oil in slow steady stream until all the oil is incorporated and the
mixture is emulsified. Slowly add the red wine vinegar, and finish the
dressing with the fresh tarragon. Season with salt and pepper. Refrigerate
if not using immediately.
To assemble the salad, combine the spinach, bacon, mushrooms and toss well.
Drizzle the dressing over the top.
Converted by MC_Buster.
Per serving: 457 Calories (kcal); 36g Total Fat; (70% calories from fat);
24g Protein; 10g Carbohydrate; 263mg Cholesterol; 1540mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007
Converted by MM_Buster v2.0n.
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