Mimosa Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dijon mustard,
3/4 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1/4 cup: Champagne vinegar,
1 medium: Shallot, finely chopped
1/2 cup: Extravirgin olive oil,
2 Heads: butter lettuce, pale
Inner leaves only, torn into
Bite sized pieces,
2 large: Hardboiled eggs, whites cut
Into 1/4inch dice and yolks,
Pressed,
Through a sieve,
Directions:
In a glass bowl, whisk together the mustard, salt, pepper, vinegar,
and shallot. Drizzle the olive oil over in a slow, thin stream,
whisking all the time until the dressing is emulsified.
In a large bowl, combine the lettuce with enough dressing to coat
generously. Place a mound of the salad on each of 6 chilled plates and
garnish with some of the diced egg white and a dusting of the sieved
yolk.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6196
Source from luhu.jp
and shallot. Drizzle the olive oil over in a slow, thin stream,
whisking all the time until the dressing is emulsified.
In a large bowl, combine the lettuce with enough dressing to coat
generously. Place a mound of the salad on each of 6 chilled plates and
garnish with some of the diced egg white and a dusting of the sieved
yolk.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6196
Source from luhu.jp
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