*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
   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
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