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Gourmet 's Salad

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Ingredients
  French endive heads/Belgian endive heads 6
  Cooked duck 1 1⁄2 Cup (24 tbs), cut into strips
  Cooked tongue 1⁄2 Cup (8 tbs), cut into strips
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Paprika pepper 1 Teaspoon
  Tabasco sauce 2 Drop (Few Drops)
  Wine vinegar 2 Teaspoon
  Sugar 1 Pinch
  Chopped parsley 3 Tablespoon
  Lemon slices 4 (For Garnish)
  Parsley sprigs 1 (For Garnish)
Directions

Wash the endive heads, then cut into thin slices.
Place in a bowl.
Add the strips of duck and tongue.
Mix the mayonnaise with 2 teaspoons of hot water, stir in the paprika, Tabasco sauce, vinegar, sugar and chopped parsley.
Add to the endive mixture and toss lightly.
Turn into a serving dish and garnish with lemon slices and parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Endive
Interest: 
Gourmet
Servings: 
6

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