Yield: 4 Servings
|1||Head Romaine lettuce|
|1||Tomato; cut into wedges|
|4||Hearts of palm; halved lengthwise|
|2 teaspoons||Dijon mustard|
|2 tablespoons||White wine vinegar|
|6 tablespoons||Vegetable oil|
|Salt & pepper|
Arrange the lettuces, hearts of palm, and mushrooms on chilled salad plates. Prepare the dressing: Combine the mustard and egg in a large bowl.
Add the vinegar, then gradually whisk in the oil. Season to taste with salt and pepper.
2120 SALZEDO ST., MIAMI.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .