Salad - fournou's ovens

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------DRESSING-------------------------------
1 c Oil, salad 1 ea Egg yolk
1/4 c Vinegar, red, tarragon 1 tb Mustard, dijon

---------------------------SALAD--------------------------------
1 ea Lettuce, butter, head 1 ea Mushroom, bay, Enoki
1 ea Endive, head Parsley, chopped
2 oz Shrimp, small Salt
2 oz Cheese, Roquefort, Pepper
-- crumbled

Dressing: =========

Mix egg yolk and mustard with whip, add vinegar, then slowly
pour in salad oil while whipping. Salt and pepper to taste.

Salad: ======

Wash the lettuce and endive. Toss lettuce with dressing,
sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the
lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge