Fournous Ovens

* Exported from MasterCook *

SALAD - FOURNOU'S OVENS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
1 c Oil, salad
1/4 c Vinegar, red, tarragon
1 ea Egg yolk
1 tb Mustard, dijon
-----SALAD-----
1 ea Lettuce, butter, head
1 ea Endive, head
2 oz Shrimp, small
2 oz Cheese, Roquefort,
-- crumbled
1 ea Mushroom, bay, Enoki
Parsley, chopped
Salt
Pepper

Dressing:
ÿÿÿ

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

Salad:
ÿÿ

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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