| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
American |
American |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Fresh spinach — coarsely |
|
|
Torn |
| 5 |
|
Egg yolks |
| 1 |
tb |
Red wine vinegar |
| 3/4 |
qt |
Salad oil |
| 1 |
|
Lemon — squeeze for juice |
| 1 |
tb |
Boiling water |
| 1/4 |
c |
Poppy seeds |
| 1/2 |
c |
Dijon mustard |
| 1 |
c |
Yellow mustard |
| 1/2 |
c |
Honey |
| 1 |
ts |
Fresh tarragon — chopped |
| 1 |
|
Lemon |
| 1 |
ds |
Red wine vinegar |
| 1 |
ds |
Salt — to taste |
| 1 |
ds |
Black pepper — to taste |
INSTRUCTIONS
STEP ONE: Prepare the Mayonnaise-- Whip 5 egg yolks with 1 tablespoon red
wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the
3/4-quart salad oil and 1 tablespoon boiling water while constantly
whipping the mixture. STEP TWO: Preparing the Dressing-- Take one quart of
the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1
cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of
one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly
blended.
STEP THREE: Prepare the Salad-- Serve over a bed of torn spinach.
SUGGESTED GARNISHES: Crumbled, cooked bacon Crumbled hard boiled eggs
Sections of Mandarin oranges Bean sprouts
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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