Salad rossini with dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch curly endive; washed & drained | |
| 1 | Bunch watercress; washed & drained | |
| 1 | Bunch dandelion greens; washed & drained | |
| 3 | Papayas | |
| 3 | Stalks celery; sliced | |
| 2 | teaspoons | Prepared Dijon mustard |
| 2 | Egg yolks; well beaten | |
| 1 | cup | Olive oil |
| ⅓ | cup | Lemon juice |
Directions
MUSTARD DRESSING
Spin or towel-dry greens & tear into bite-sized pieces. Reserve ⅓ greens; arrange remainder on 6 chilled salad plates. Slice papayas in half. Remove seeds & peels. Place 1 half on each salad plate. Arrange reserved greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard Dressing. MUSTARD DRESSING: Combine mustard and egg yolks in mixng bowl.
Mix in olive oil & lemon juice, blending well.
KING'S WHARF
MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE WINE:CHARDONNAY 78 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .