Recipe - Le Salad Monte Carlo

1 Head Romaine lettuce
2 Heads endive
1 Tomato; cut into wedges
4 Hearts of palm; halved
lengthwise
6 Mushrooms; cut or sliced up

DRESSING
2 teaspoon Dijon mustard
1 Egg
2 tablespoon White wine vinegar
6 tablespoon Vegetable oil
Salt & pepper

Arrange the lettuces, hearts of palm, and mushrooms on chilled salad
plates. Prepare the dressing: Combine the mustard and egg in a large bowl.
Add the vinegar, then gradually whisk in the oil. Season to taste with salt
and pepper.

LE FESTIVAL

2120 SALZEDO ST., MIAMI.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.