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Le Festival Salade Monte Carlo

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Le Festival Salade Monte Carlo

Amid the green wave of Caesar salads and salad bars in most restaurants in the 1980s, this simple house salad from French restaurant Le Festival, on Salzedo in Coral Gables, is one of the most memorable.
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Servings 4 Serving(s)

Ingredients
  

  • Romaine, broken into bite-size pieces
  • Endives, broken into bite-size pieces
  • Hearts of palm, sliced in thin disks

Dressing

  • 2 teaspoons Dijon mustard
  • 1 egg*
  • 2 tablespoons white wine vinegar
  • 6 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions
 

  • Combine Dijon mustard and egg. Whisk in wine vinegar. Gradually whisk in oil. Season to taste with salt and pepper. Toss well with romaine, endives and hearts of palm.

Notes

*This recipe calls for raw egg, which may increase your risk of foodborne illness. This was not a concern in 1981, when Caesar salads were popular menu choices. Today, you can substitute pasteurized egg.

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