Yield: 4 Servings
|4 \N||Belgian endives|
|1 \N||Bunch watercress|
|½ pounds||Small white mushrooms|
|¼ cup||Red wine vinegar|
|1½ teaspoon||Coleman's dry mustard|
|1½ teaspoon||Freshly ground pepper|
|½ teaspoon||Worcestershire sauce|
|1½ teaspoon||Hungarian paprika|
|2 teaspoons||Finely grated onion|
|¾ cup||Salad oil|
Gently pull out the large outer leaves of the endives and slice the centers on the diagonal. Remove the stems from the watercress. Slice the mushrooms, including the stem pieces, for presentation. Attractively arrange the endive, watercress, and mushrooms on four salad plates. Top with French Dressing and serve. French Dressing: Combine all ingredients well.
SUNSET BLVD., LOS ANGELES.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .