Bar Room Slaw (The Four Seasons Restaurant)

Ready in 1 hour

Top-ranked recipe named "Bar Room Slaw (The Four Seasons Restaurant)"

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Try this Bar Room Slaw (The Four Seasons Restaurant) recipe, or contribute your own. "Endive" and "Salads" are two tags used to describe Bar Room Slaw (The Four Seasons Restaurant).


Ingredients

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Watercress, rinsed, trimmed
1 c To 1 1/2C olive oil
Assorted Vegetables **
Alfalfa sprouts
Black Pepper; freshly ground
1 tb Fresh Lemon Juice
Belgian endive, separated
2 Egg yolks
1/2 ts Dijon-style mustard
Romaine lettuce leaves
1 1/2 ts Red wine vinegar
Kosher salt

Original recipe makes 1 Servings

Servings  

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.

Calories Per Serving: 895 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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