Assorted vegetables
2 egg yolks
1 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
Kosher salt
Freshly ground pepper
1-1 1/2 c. olive oil
1 1/2 tsp. red wine vinegar
Romaine lettuce leaves, rinsed
Belgian endive, separated into leaves
Watercress, rinsed, trimmed
Alfalfa sprouts

Select vegetables according to season, personal preference and complementarity of colors, textures, and tastes. Shred fine in food processor, using shredding disk. Whisk egg yolks, lemon juice, mustard, 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. To serve, pour amount of dressing desired over julienned vegetables in bowl; toss gently. Line individual salad plates with Romaine, endive and watercress; sprinkle with sprouts. Put assorted julienned vegetables on top.

Suggestions: carrots, red and green peppers, celery, zucchini, celeriac, summer squash, Chinese cabbage, red cabbage, cucumber, tomato. (The julienned vegetable can be prepared ahead and wrapped in plastic, then refrigerated).