Recipe - Salade Petit Cafe

3 tablespoon Red wine vinegar
1 teaspoon Chopped garlic
One half (up to)
1 teaspoon Tarragon
2 tablespoon Dijonstyle mustard
1 Egg yolk
Salt and pepper
2/3 cup Olive or vegetable oil (or a
combination)
1 Head Red Leaf lettuce;
rinsed & thoroughly dried

Place the first six ingredients in a small bowl. Whisk together. Gradually
whisk in the oil. If the mixture is too thick, add more oil. Taste and
adjust the seasoning. Pour onto the dried greens and toss gently but
thoroughly.

PETIT CAFE

N.E. 55TH STREET, SEATTLE.

WINE: VOSNEROMANEE 1977 OR 1978

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