Bar Room Slaw (The Four Seasons Restaurant)

• 1 x mixed vegetables
• 2 large egg yolks
• 1 tablespoon lemon juice fresh
• 1/2 teaspoon dijon mustard
• 1 x kosher salt
• 1 x black pepper freshly ground
• 1 cup olive oil, extra-virgin
• 1 1/2 teaspoons red wine vinegar
• 1 x romaine lettuce
• 1 x belgian endive separated into leaves, rinsed
• 1 x watercress rinsed, trimmed
• 1 x alfalfa sprouts

1. Select vegetables according to season, personal preference and complementarity of colors, textures and tastes.
2. Cut into very fine julienne by hand or shred fine in food processor, using shredding disc.
3. Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl until well blended.
4. To serve, pour amount of dressing desired over julienned vegetables in bowl; toss gently.

mixed vegetables, egg yolks, lemon juice fresh, dijon mustard, kosher salt, black pepper, olive oil, red wine vinegar, romaine lettuce, endive, alfalfa sprouts

Taken from recipeland.com/recipe/v/bar-room-slaw-the-four-seasons--5137 (may not work)