Le salad monte carlo
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .