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

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