Gourmet 's Salad
|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|
|Chopped parsley||3 Tablespoon|
|Lemon slices||4 (For Garnish)|
|Parsley sprigs||1 (For Garnish)|
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.