Salad – Fournou’s Ovens
———————————-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
