Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Red wine vinegar |
| 1 teaspoon | Chopped garlic (up to) |
| 1 teaspoon | Tarragon |
| 2 tablespoons | Dijon-style mustard |
| 1 \N | Egg yolk |
| \N \N | Salt and pepper |
| ⅔ cup | Olive or vegetable oil (or a combination) |
| 1 \N | Head Red Leaf lettuce; rinsed & thoroughly dried |
Place the first six ingredients in a small bowl. Whisk together. Gradually whisk in the oil. If the mixture is too thick, add more oil. Taste and adjust the seasoning. Pour onto the dried greens and toss gently but thoroughly.
PETIT CAFE
N.E. 55TH STREET, SEATTLE.
WINE: VOSNE-ROMANEE 1977 OR 1978 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .