Salad - Fournous Ovens Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
DRESSING
1 cup: Oil, salad
1 each: Egg yolk,
1/4 cup: Vinegar, red, tarragon
1 tbsp: Mustard, dijon
SALAD
1 each: Lettuce, butter, head
1 each: Mushroom, bay, Enoki
1 each: Endive, head
Parsley, chopped
2 ounce: Shrimp, small
Salt,
2 ounce: Cheese, Roquefort,
Pepper,
-- crumbled,
Directions:
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, Fournous Ovens, Stanford Court Hotel,
: San Francisco, CA
Pastry Chef: Jim Dodge
Source from luhu.jp
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, Fournous Ovens, Stanford Court Hotel,
: San Francisco, CA
Pastry Chef: Jim Dodge
Source from luhu.jp