Calories: 135

Preparation time: 00h:10min

Course: Salad

Main Ingredient: season vegetables

Ingredients :

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

Cooking Instructions :

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.