Salzburg, Austria
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Bibikow, Walter
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La Belle Cuisine - More Salad Recipes

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the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Salzburg, Austria
Photographic Print
Bibikow, Walter
Buy at AllPosters.com
 

Dressing:
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
Freshly ground pepper to taste
1 small garlic clove, chopped
1 shallot, sliced
1/2 small onion, sliced
4 parsley sprigs
2 whole chives
1/2 cup vegetable oil
1/4 cup olive oil

6 cups mixed lettuce leaves, such as
Boston, Romaine, radicchio
2 avocados
1 honeydew melon, quartered, seeded,
peeled, sliced thin crosswise
18 shrimp (about 1 pound), shelled,
halved lengthwise, deveined
1/4 cup tarragon vinegar

 Make the dressing: In food processor blend wine, vinegar, mustard,
salt, pepper, garlic, shallot, onion, parsley and chives until mixture is
smooth. With motor running add oils in a stream and blend dressing
until it is emulsified.
Rinse lettuce, spin it dry, tear it into pieces and divide it among 6 salad
plates. Peel and pit avocados, cut them into 1/4-inch-thick slices and
arrange them with the melon slices on the lettuce. In kettle of boiling
salted water cook shrimp 1 minute or until they are just firm, drain
them, and in a bowl combine them well with tarragon vinegar. Divide
shrimp among salad plates, drizzle each serving with some of the
dressing and serve any remaining dressing separately. Serves 6.
 

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