Bar Room Slaw (The Four Seasons Restaurant) Recipe

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   Select vegetables according to season, personal preference and complementarity of colors, textures and tastes.

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   Cut into very fine julienne by hand or possibly shred fine in food processor, using shredding disc.

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   2.

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   Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl till well blended.

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   Add in oil, drop by drop, whisking continuously, till mix is thick.

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   Then continue whisking in oil in slow steady stream.

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   Stir in vinegar.

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    To serve, pour amount of dressing desired over julienned vegetables in bowl; toss gently.

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    Line individual salad plates with romaine, endive and watercress.

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    Top with dressed vegetables, dividing proportionately.

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    Sprinkle with sprouts.

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    ** 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.

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    Julienned vegetables can be prepared ahead; chill, wrapped in plastic wrap.

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    Make dressing just before serving.

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    Use one c. of julienne vegetables per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.