Les halles spinach salad

Yield: 4 Servings

Measure Ingredient
¾ pounds Spinach
6 ounces Mushrooms -- thinly sliced
1 \N Tomato -- cut into 8 wedges
½ cup Swiss cheese -- diced
2 \N Hard-boiled egg -- grated
\N \N Creamy Mustard
\N \N Dressing-----
1 \N Egg yolk
2 tablespoons Sherry vinegar
1 teaspoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Dried tarragon
¼ cup Olive oil
¼ cup Salad oil
1 dash Black pepper

1. Remove and discard stems from spinach; you should have about 6 cups leaves. Mix lightly with about two-thirds of the dressing; arrange or 4 salad plates.

2. Arrange mushrooms in rows on opposite sides of each portion of spinach.

Place tomato wedges along other sides. Drizzle remaining dressing over mushrooms and tomatoes.

3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese.

Serve at once.

Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt, tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes about ⅔ cup.

Recipe By : the California Culinary Academy From:


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