le salad monte carlo
- Categories
- Salad
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Head Romaine lettuce |
| 2 | Heads endive |
| 1 | Tomato; cut into wedges |
| 4 | Hearts of palm; halved lengthwise |
| 6 | Mushrooms; sliced |
| 2 teaspoons | Dijon mustard |
| 1 | Egg |
| 2 tablespoons | White wine vinegar |
| 6 tablespoons | Vegetable oil |
| Salt & pepper |
DRESSING
Arrange the lettuces, hearts of palm, and mushrooms on chilled salad plates. Prepare the dressing: Combine the mustard and egg in a large bowl.
Add the vinegar, then gradually whisk in the oil. Season to taste with salt and pepper.
LE FESTIVAL
2120 SALZEDO ST., MIAMI.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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