Page 112 - Exploration10LLR
P. 112
Figure 93: Zou's favorite—cold platters with roast beef, pastrami, turkey, cheese and nuts served Figure 92: Big Salads! Huguette's specialty
with a big salad
INGREDIENTS: LLR Honey Champagne Vinaigrette
SOYBEAN OIL, WHITE
WINE, (PRESERVED 1/3 cup champagne vinegar
WITH SULFITES), 1 cup olive oil
WATER, WHITE WINE
VINEGAR, SALT, 3 tsp. sea salt
SUGAR, SPICES
(INCLUDING MUSTARD 1 tsp freshly ground black pepper
SEED), MONOSODIUM
GLUTAMATE, GARLIC*, ½-1 tsp. dry mustard
ONION*, XANTHAN
¼ cup LLR honey
GUM, MOLASSES,
CALCIUM DISODIUM Whisk together the vinegar, salt, pepper, mustard and
EDTA ADDED TO
honey until well-combined.
PROTECT FLAVOR,
VINEGAR, CORN Slowly drizzle in olive oil, whisking constantly until the
SYRUP, CARAMEL dressing is thick and creamy.
COLOR, CHIVES*,
TAMARIND, NATURAL Use immediately. Store leftovers in a lidded jar in the
FLAVOR.
Figure 91: Marieta: "Buy vegetables that still refrigerator.
*DEHYDRATED.
have the earth on them."
