Bar Room Slaw (The Four Seasons Restaurant)
Submitted by Katpat
Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
15 minThis is not your usual mayonnaise-drenched picnic slaw.
Inspired by The Four Seasons Restaurant, it’s a refined, colorful tangle of hand-cut julienned vegetables dressed in a silky homemade vinaigrette built from egg yolks, Dijon mustard, lemon juice, and extra-virgin olive oil.
The beauty here is flexibility: choose your vegetables by season, mixing colors and textures like a painter working a canvas.
Carrots, zucchini, bell peppers, daikon, cabbage, broccoli stems... whatever looks crisp and vibrant at the market.
Pile it all over a bed of romaine, endive, and watercress, then finish with a scatter of sprouts for a salad that earns its place at any dinner party.
Chef Tips
- Cut vegetables into the thinnest julienne you can manage; a mandoline makes quick work of it
- Whisk the oil in drop by drop at first to build a proper emulsion, then switch to a steady stream
- Prep the vegetables ahead and wrap in damp paper towels, but make the dressing fresh right before serving
- Aim for about one cup of julienned vegetables per person
Ingredients
Directions
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.
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.
- 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.
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