Categories: Salads 
      Yield: 1 servings 
  
           Assorted Vegetables ** 
      2    Egg yolks 
      1 tb Fresh lemon juice 
    1/2 ts Dijon-style mustard 
           Kosher salt 
           Freshly ground pepper 
      1 c  To 1 1/2C olive oil 
  1 1/2 ts Red wine vinegar 
           Romaine lettuce leaves 
           Belgian endive, separated 
           -into leaves, rinsed 
           Watercress, rinsed, trimmed 
           Alfalfa sprouts 
  
  1.  Select vegetables according to season, personal preference and 
  complementarity of colors, textures and tastes.  Cut into very fine 
  julienne by hand or shred fine in food processor, using shredding disc. 2. 
  Whisk egg yolks, lemon juice, mustards, salt and pepper in medium bowl 
  until well blended.  Add oil, drop by drop, whisking continuously, until 
  mixture is thick.  Then continue whisking in oil in slow steady stream. 
  Stir in vinegar. 3. To serve, pour amount of dressing desired over 
  julienned vegetables in bowl; toss gently. Line individual salad plates 
  with romaine, endive and watercress. Top with dressed vegetables, dividing 
  evenly.  Sprinkle with sprouts. ** Some vegetables to consider: carrot, 
  zucchini, red, green, and yellow bell pepper, celery, celeriac, summer 
  squash, chayote, Chinese cabbage, daikon, black radish, turnip, white and 
  red cabbage, cucumber, tomato, sugar snap peas, broccoli stems. Julienned 
  vegetables can be prepared ahead; refrigerate, wrapped in plastic wrap. 
  Make dressing just before serving. Use one cup of julienne vegetables per 
  person.