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Ingredients
- Assorted Vegetables **
- 2 x Egg yolks
- 1 Tbsp. Fresh lemon juice
- 1/2 tsp Dijon-style mustard Kosher salt Freshly grnd pepper
- 1 c. To 1 1/2C extra virgin olive oil
- 1 1/2 tsp 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 possibly shred fine in food processor, using shredding disc.
- 2. Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl till well blended. Add in oil, drop by drop, whisking continuously, till mix 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 proportionately.
- 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; chill, wrapped in plastic wrap.
- Make dressing just before serving. Use one c. of julienne vegetables per person.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 299g | |
| Calories 186 | |
| Calories from Fat 13 | 7% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 621mg | 18% |
| Total Carbs 39.54g | 11% |
| Dietary Fiber 11.4g | 38% |
| Sugars 0.37g | 0% |
| Protein 9.52g | 15% |
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