Fournous ovens

 
                           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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