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Coney Island Salad

salads

1 bunch leaf lettuce
12 unpeeled new potatoes; boiled and sliced
6 jumbo frankfurters; or
1 pound wieners; sliced
1 bunch large radishes; sliced
----DRESSING----
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1 teaspoon salt
1 cup milk
2 egg yolks
1/4 cup vinegar
2 tablespoons butter
1/4 cup sweet pickle relish
2 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon ketchup
1/4 teaspoon freshly ground pepper
----GARNISH----
12 cherry tomatoes
2 hard-cooked eggs; sliced

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. Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

Contributor: Canadian Living Summertime Cooking

Yield: 4 servings

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