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BAR ROOM SLAW (THE FOUR SEASONS RESTAURANT)

10
Category : General

Yield: 1 servings

Ingredients (Help):
Assorted Vegetables ** 1 1/2 ts Red wine vinegar
2 Egg yolks Romaine lettuce leaves
1 tb Fresh lemon juice Belgian endive, separated
1/2 ts Dijon-style mustard -into leaves, rinsed
Kosher salt Watercress, rinsed, trimmed
Freshly ground pepper Alfalfa sprouts
1 c To 1 1/2C olive oil

1. Select vegetables according to season, personal preference and
complementarity of colors, textures and tastes. Cut into very fine
julienne by hand or shred fine in food processor, using shredding
disc. 2. Whisk egg yolks, lemon juice, mustards, salt and pepper in
medium bowl until well blended. Add oil, drop by drop, whisking
continuously, until mixture is thick. Then continue whisking in oil
in slow steady stream. Stir in vinegar. 3. To serve, pour amount of
dressing desired over julienned vegetables in bowl; toss gently. Line
individual salad plates with romaine, endive and watercress. Top with
dressed vegetables, dividing evenly. Sprinkle with sprouts. ** Some
vegetables to consider: carrot, zucchini, red, green, and yellow bell
pepper, celery, celeriac, summer squash, chayote, Chinese cabbage,
daikon, black radish, turnip, white and red cabbage, cucumber,
tomato, sugar snap peas, broccoli stems. Julienned vegetables can be
prepared ahead; refrigerate, wrapped in plastic wrap. Make dressing
just before serving. Use one cup of julienne vegetables per person.

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