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Salad - Fournou's OvensRecipe : Salad - Fournou's Ovens
Procedure :
----------------------------------DRESSING---------------------------------- 1 c Oil, salad 1/4 c Vinegar, red, tarragon 1 ea Egg yolk 1 tb Mustard, dijon -----------------------------------SALAD----------------------------------- 1 ea Lettuce, butter, head 1 ea Endive, head 2 oz Shrimp, small 2 oz Cheese, Roquefort, -- crumbled 1 ea Mushroom, bay, Enoki Parsley, chopped Salt Pepper 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 |
