Recipe - Salad - Fournous Ovens

DRESSING
1 cup Oil, salad
One fourth cup Vinegar, red, tarragon
1 Egg yolk
1 tablespoon Mustard, dijon

SALAD
1 Lettuce, butter, head
1 Endive, head
2 ounce Shrimp, small
2 ounce Cheese, Roquefort,
crumbled
1 Mushroom, bay, Enoki
Parsley, chopped
Salt
Pepper

Dressing:
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Mix egg yolk and mustard with whip, add vinegar, then slowly pour
in salad oil while whipping. Salt and pepper to taste.

Salad:
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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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip