Coeurs de romaine maison
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Hearts Romaine lettuce | |
| 1 | Tomato; cut in wedges | |
| 4 | Fresh mushrooms; sliced | |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Grey Poupon mustard |
| Salt and pepper to taste | ||
| ¾ | cup | Salad oil |
Directions
DRESSING
DRESSING: Thoroughly mix the vinegar, mustard, and salt and pepper.
Vigorously whisk in the salad oil. SALAD: Cut the romaine hearts in half.
Arrange on chilled salad plates. Garnish with tomato wedges and sliced mushrooms. Drizzle with dressing.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT OR MOULIN A VENT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .