Recipe - Salade Gourmande

2 small Heads Boston lettuce
3 tablespoon Walnut oil
1 tablespoon Raspberry vinegar
Salt and freshly ground
black pepper to taste
1 tablespoon Finely chopped shallots
8 Radishes; thinly cut or sliced up
One half cup Thinly cut or sliced up mushrooms
One half cup Finely shredded carrot

Discard the tough outer leaves of the lettuce. Cut large leaves in half
lengthwise through the ribs, leaving small leaves whole. Wash several times
in cold water, drain thoroughly and dry completely. Put in a plastic bag
and chill in refrigerator. Combine the oil, vinegar, salt and pepper in a
salad bowl. Add the shallots. Mix well. Taste the dressing and add more
salt and pepper if necessary. Add the radishes, mushrooms and carrot. Mix.
Add the lettuce and toss to coat with dressing. Place on 6 chilled salad
plates and serve immediately.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE

WINE: SANCERRE 1979

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