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Salad - Fournous Ovens

	Category	Salad Recipes
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Ingredients And Procedures

----------------------------------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: ========= 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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<h1>Salad - Fournous Ovens</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------DRESSING---------------------------------- 1 c Oil, salad <P>1/4 c Vinegar, red, tarragon <P>1 ea Egg yolk <P>1 tb Mustard, dijon <P>-----------------------------------SALAD----------------------------------- 1 ea Lettuce, butter, head <P>1 ea Endive, head <P>2 oz Shrimp, small <P>2 oz Cheese, Roquefort, <P>-- crumbled 1 ea Mushroom, bay, Enoki <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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