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Iceberg Lettuce "French Dressing"

4 servings

Ingredients

• 1 Stk Egg yolk
• 1 TL Dijon mustard
• Vinegar (diluted, lightly sweetened) (nach Bedarf)
• 1 Prise Salt
• 1 Prise White pepper
• Lemon juice (nach Bedarf)
• 0.06 L Oil
• chives (finely chopped) (nach Bedarf)
• 2 Stk Lettuce

Instructions

1. Whisk together an egg yolk and Dijon mustard.
2. Mix with lightly sweetened diluted vinegar, a little salt, white pepper, lemon juice, oil, and finely chopped chives to make a dressing.
3. Clean the lettuce heads, quarter them, wash, and drain well.
4. Briefly marinate in the prepared dressing and arrange with a small amount of liquid.

Based on a cookbook by Hans Hofer (1964), adapted with AI.