Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Assorted Vegetables **
2 Egg yolks
1 tb Fresh lemon juice
1/2 ts Dijon-style mustard
Kosher salt
Freshly ground pepper
1 c To 1 1/2C olive oil
1 1/2 ts Red wine vinegar
Romaine lettuce leaves
Belgian endive, separated
-into leaves, rinsed
Watercress, rinsed, trimmed
Alfalfa sprouts

1. Select vegetables according to season, personal preference and
complementarity of colors, textures and tastes. Cut into very fine
julienne by hand or shred fine in food processor, using shredding
disc. 2. Whisk egg yolks, lemon juice, mustards, salt and pepper in
medium bowl until well blended. Add oil, drop by drop, whisking
continuously, until mixture is thick. Then continue whisking in oil
in slow steady stream. Stir in vinegar. 3. To serve, pour amount of
dressing desired over julienned vegetables in bowl; toss gently. Line
individual salad plates with romaine, endive and watercress. Top with
dressed vegetables, dividing evenly. Sprinkle with sprouts. ** Some
vegetables to consider: carrot, zucchini, red, green, and yellow bell
pepper, celery, celeriac, summer squash, chayote, Chinese cabbage,
daikon, black radish, turnip, white and red cabbage, cucumber,
tomato, sugar snap peas, broccoli stems. Julienned vegetables can be
prepared ahead; refrigerate, wrapped in plastic wrap. Make dressing
just before serving. Use one cup of julienne vegetables per person.

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