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Recipe by: ludivine
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See below ingredients and instructions of the recipe
3 c Cooked chicken -- shredded
1 c Baked ham -- julienned
1/2 c Spiced cheese; Leyden or
Kuminost -- diced
1 Egg yolk
1 tb White wine vinegar
2 ts Dijon mustard
1 ds Cayenne pepper
1/3 c Salad oil
1 Green onion -- thinly
Sliced
Shredded romain
Tomato and hard-cooked eggs
For garnish
1. In a large bowl, combine chicken, ham, and cheese.
2. In a medium bowl beat egg yolk with vinegar, mustard, and cayenne.
Using a whisk or fork, gradually beat in oil until thick and creamy.
Mix in green onion.
3. Lightly mix dressing with chicken mixture. If made ahead, cover and
refrigerate. Serve on shredded romaine on individual salad plates.
Garnish with tomatoes and egg wedges.
Recipe By : the California Culinary Academy
From: Date: 05/28
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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