Joan Nathan: www.joannathan.com
Salade à Ma Façon
Salade à Ma Façon
This recipe comes from Michel Fitoussi, once chef of the Palace Restaurant in New York. I love this salad and serve it all year long!
- 3 bunches arugula, washed and trimmed, or enough of any hearty lettuce to serve 8 people
- 1 bunch watercress, washed and trimmed
- white part of 1 leek, julienned
- 2 egg yolks
- 2 teaspoons Dijon mustard
- juice of 1 large lemon
- 1 cup olive oil or good vegetable oil
- salt and pepper
1. In a large salad bowl, mix the greens and leek.
2. In a blender or food processor, whip the egg yolks, mustard, and lemon juice.
3. Graually add the oil in a thin, steady stream, beating until thick. Season with salt and pepper to taste. Add the mayonnaise to the greens and toss.
Yield: 8 servings