Liza minnelli's salade de provence

Yield: 2 Servings

Measure Ingredient

: PATTI - VDRJ67A----- 2 c Frozen corn

1 md Pink grapefruit

1 c Hearts of palm

½ lb Fresh mushrooms

1 ts Dijon mustard

½ ts Salt

¼ ts Fresh ground black pepper 2 TB Red wine vinegar

⅓ c Safflower oil

Thaw corn to room temperature. Over moderate heat, cook corn until tender. Drain and set aside. Peel and remove white pith from the grapefruit. Separate sections; cut each section in half and pat dry with paper towels. Cut the hearts of palm into thin slices. Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large salad bowl, combine mustard, salt, pepper and vinegar; stir until everything has dissolved. Slowly pour in the oil, whisking constantly until smooth. Attractively arrange the grapefruit and veggies in the bowl. Bring to table and toss just before serving.

FROM: Lifestyles of the Rich & Famous Cookbook.

Recipe By :

Similar recipes