Salad - fournou's ovens
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil, salad |
| ¼ | cup | Vinegar, red, tarragon |
| 1 | each | Lettuce, butter, head |
| 1 | each | Endive, head |
| 2 | ounces | Shrimp, small |
| 2 | ounces | Cheese, Roquefort, crumbled |
| 1 | each | Egg yolk |
| 1 | tablespoon | Mustard, dijon |
| 1 | each | Mushroom, bay, Enoki |
| Parsley, chopped | ||
| Salt | ||
| Pepper | ||
Directions
DRESSING
SALAD
Dressing: =========
Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste.
Salad: ======
Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate.
Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce.
Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA
Pastry Chef: Jim Dodge