Side Pannel
Bar Room Slaw
Ingredients List
- Assorted Vegetables **
- 2 Egg yolks
- 1 tb Fresh lemon juice
- 1/2 ts Dijon-style mustard
- Kosher salt
- Freshly ground pepper
- 1 c To 1 1/2C olive oil
- 1 1/2 ts Red wine vinegar
- Romaine lettuce leaves
- Belgian endive, separated
- -into leaves, rinsed
- Watercress, rinsed, trimmed
- Alfalfa sprouts
Directions
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.
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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