Coeurs de romaine maison

Yield: 4 Servings

Measure 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

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, .

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