Coeur de manoa

Yield: 4 Servings

Measure Ingredient
3 Crisp heads Manoa lettuce
2 Egg yolks
1 tablespoon Dijon mustard
½ tablespoon Sugar
½ cup Apple cider vinegar
Salt & freshly ground pepper as desired
¼ cup Olive oil
½ cup Salad oil
½ cup Good champagne

Cut lettuce heads in half. Trim stems & remove outside leaves. Place on individual salad plates. Place egg yolks, mustard, sugar, vinegar, salt and pepper in the bowl of an electric mixer & blend until even. While continuing to blend, gradually pour in oils. Just before serving, beat in champagne. Spoon over hearts of lettuce.

BAGWELLS

KALAKAUA AVENUE, HONOLULU.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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