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French Restaurant Salad

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Submitted by bethyjstar

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

Dressing
1 237
CUP ML VEGETABLE OIL
salad
¼ 59
CUP ML VINEGAR
red, tarragon
1 1
EACH EACH EGG YOLKS *
1 15
TABLESPOON ML PREPARED MUSTARD
dijon
Salad
1 1
EACH EACH LETTUCE
butter, head *
1 1
EACH EACH BELGIAN ENDIVE
head *
2 57.8
OUNCES ML/G SHRIMP
small
2 57.8
OUNCES ML/G CHEESE
roquefort, crumbled
1 1
EACH EACH ENOKI MUSHROOMS
bay *
1 1
X X PARSLEY LEAVES
chopped *
1 1
X X SALT *
1 1
X X BLACK PEPPER *

Directions

Dressing

Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste.

Salad

Wash the lettuce and endive.

Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate.

Julienne endive and toss with the dressing; then sprinkle it on the lettuce.

Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 528 97% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 118mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 2% • Vitamin C 1%
Calcium 6% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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