Le salad monte carlo

Yield: 4 Servings

Measure Ingredient
1 Head Romaine lettuce
2 Heads endive
1 Tomato; cut into wedges
4 Hearts of palm; halved lengthwise
6 Mushrooms; sliced
2 teaspoons Dijon mustard
1 Egg
2 tablespoons White wine vinegar
6 tablespoons Vegetable oil
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, .

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