Salad - Fournou's Ovens

Recipe Ingredients

		Dressing
1 cup	237ml	Salad oil
1/4 cup	59ml	Vinegar red or tarragon
1		Egg yolk
1 tablespoon	15ml	Dijon mustard
		Salad
1		Butter lettuce
1		Endive
2 oz	56g	Shrimp, small
2 oz	56g	Roquefort cheese - crumbled
1		Mushrooms, bay, enoki
		Parsley - chopped
		Salt
		Pepper

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DRESSING***

1 cup salad oil

1/4 cup vinegar red or tarragon

1 egg yolk

1 tablespoon Dijon mustard

***SALAD***

1 head butter lettuce

1 head endive

2 ounces shrimp, small

2 ounces Roquefort cheese -- crumbled

1 mushrooms, bay, enoki

parsley -- chopped

salt

pepper

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

Salad: 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

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