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Coney Island Salad




Source of Recipe


the web


List of Ingredients




1 bn Leaf lettuce
12 New potatoes (unpeeled)
-boiled and sliced
6 Jumbo frankfurters or 1 lb.
-wieners, sliced
1 bn Large radishes, sliced

DRESSING
2 tb All-purpose flour
1 tb Granulated sugar
1 ts Dry mustard
1 ts Salt
1 c Milk
2 Egg yolks
1/4 c Vinegar
2 tb Butter
1/4 c Sweet pickle relish
2 tb Chopped green onion
1 tb Grainy mustard
1 tb Ketchup
1/4 ts Freshly ground pepper

GARNISH
12 Cherry tomatoes
2 Hard-cooked eggs, sliced

Recipe



Dressing: In heavy saucepan or double boiler, combine flour, sugar,
dry mustard and salt. Gradually whisk in milk and egg yolks; cook,
stirring constantly, over low heat until thickened and smooth, about
10 minutes. Remove from heat. Stir in vinegar and butter. (Dressing
can be prepared to this point, covered and stored in refrigerator.)

Stir relish, onion, grainy mustard, ketchup and pepper into egg yolk
mixture. Taste and adjust seasoning, if necessary.

To assemble salad, line 1 large or 4 individual salad plates with
lettuce leaves. Arrange potatoes, frankfurters and radishes in rows
or circular pattern. Drizzle with some of the dressing; pass
remaining dressing separately. Garnish with cherry tomatoes and
eggs. Makes 4 servings.