Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Head Romaine lettuce |
2 \N | Heads endive |
1 \N | Tomato; cut into wedges |
4 \N | Hearts of palm; halved lengthwise |
6 \N | Mushrooms; sliced |
2 teaspoons | Dijon mustard |
1 \N | Egg |
2 tablespoons | White wine vinegar |
6 tablespoons | Vegetable oil |
\N \N | Salt & pepper |
DRESSING
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.
LE FESTIVAL
2120 SALZEDO ST., MIAMI.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .