Bar Room Slaw (The Four Seasons Restaurant) Recipe
Recipe
Ingredients
1 assorted vegetables **
2 egg yolks
1 tbsp fresh lemon juice
1/2 tsp dijon-style mustard
1 kosher salt
1 freshly ground pepper
1 cup to 1 1/2c olive oil
1 1/2 tsp red wine vinegar
1 romaine lettuce leaves
1 belgian endive, separated into leav, es, rinsed
1 watercress, rinsed, trimmed
1 alfalfa sprouts
Recipe
Preparation
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.
Servings:
1
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Bar Room Slaw (The Four Seasons Restaurant) Recipe - Recipes 4u
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