Yield: 6 Servings
Measure | Ingredient |
---|---|
6 cups | Green leaf lettuce -- torn |
4 cups | Romaine lettuce -- torn |
1 cup | Cherry tomatoes -- halved |
4 ounces | Canned smoked oysters -- |
\N \N | Drained |
1 cup | Croutons |
¼ cup | Parmesan cheese -- grated |
\N \N | Garlic Vinaigrette D |
2 tablespoons | Red wine vinegar |
½ tablespoon | Lemon juice |
2 teaspoons | Dijon mustard |
1 \N | Clove garlic -- minced |
¼ teaspoon | Salt |
1 dash | Black pepper -- ground |
2 tablespoons | Olive oil |
⅓ cup | Salad oil |
1 tablespoon | Parsley -- chopped |
1. In a large salad bowl mix leaf lettuce, romain and tomatoes.
2. Mix lightly with Garlic Vinaigrette Dressing. Sprinkle evenly with smoked oysters and croutons.
Garlic Vinaigrette Dressing: In a medium bowl, mix vinegar, lemon juice, mustard, garlic, salt and pepper. Using a whisk or fork, gradually blend in oil, mixing until well blended and slightly thickened. Stir in parsley.
Makes about ½ cup.
Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
File