*  Exported from  MasterCook  *

              BAR ROOM SLAW (THE FOUR SEASONS RESTAURANT)

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
 person.



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