---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Salad - Fournou’s Ovens
  Categories: Salads, Masterchefs, Frisco, Fo
       Yield: 4 servings
  
 ----------------------------------DRESSING----------------------------------
       1 c  Oil, salad                          1 ea Egg yolk
     1/4 c  Vinegar, red, tarragon              1 tb Mustard, dijon
 
 -----------------------------------SALAD-----------------------------------
       1 ea Lettuce, butter, head               1 ea Mushroom, bay, Enoki
       1 ea Endive, head                             Parsley, chopped
       2 oz Shrimp, small                            Salt
       2 oz Cheese, Roquefort,                       Pepper
            -- crumbled                    
  
   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.
   
       Source: Great Chefs of San Francisco, Avon Books, 1984
   
       Chef:   Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
       :       San Francisco, CA
   
       Pastry Chef:  Jim Dodge
  
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