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Bar Room Slaw (The Four Seasons Restaurant) Recipe - Cooking Index

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Bar Room Slaw (The Four Seasons Restaurant)

Courses: Salads
Serves: 4 people

Recipe Ingredients

  Assorted vegetables**
2   Egg yolks
1 tablespoon 15mlFresh lemon juice
1/2 teaspoon 2.5mlDijon-style mustard
  Kosher salt
  Freshly ground pepper
1 cup 237mlTo 1 1/2c olive oil
1 1/2 teaspoons 7.5mlRed wine vinegar
  Romaine lettuce leaves
  Belgian endive - separated
  Leaves - rinsed
  Watercress - rinsed, trimmed
  Alfalfa sprouts

Recipe Instructions

Select vegetables according to season, personal preference and complimentary colors, textures and tastes. Cut into very fine julienne by hand or shred fine in food processor, using shredding disc.

Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl until well blended.

Add oil, drop by drop, whisking continuously, until mixture is thick. Then continue whisking in oil in slow steady stream. Stir in vinegar.

To serve, pour amount of dressing desired over julienne vegetables in bowl; toss gently. Line individual salad plates with romaine, endive and watercress. Top with dressed vegetables, dividing evenly.

Sprinkle with sprouts.

** Some vegetables to consider: carrot, zucchini, red, green, and yellow bell pepper, celery, celeriac, summer squash, chayote, Chinese cabbage, daikon, black radish, turnip, white and red cabbage, cucumber, tomato, sugar snap peas, broccoli stems.

Julienne vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap.

Make dressing just before serving. Use one cup of julienne vegetables per person.

Source:
The Four Seasons Restaurant

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