date:Feb 17, 2013
be refrigerated and eaten cold, though they will not be crisp anymore.
Horseradish, tomato and grainy mustard dressing:
1 shallot (1 ounce), peeled, thinly sliced and rinsed under warm water
1 large clove garlic ( ounce) peeled, thinly sliced and rinsed
2 tablespoons drained capers
1 egg yolk, room temperature (from a pasteurized egg)
2 tablespoons grainy mustard
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoons dry mustard
1 cup grapeseed oil
1 tablespoon tomato paste
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