| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | 10 | Servings | ||
INGREDIENTS
| 8 | Hard-boiled eggs, peeled | |
| 1/2 | c | Homemade Mayonnaise |
| 1 | t | Finely-chopped fresh dill |
| 1 | t | Finely-chopped fresh |
| tarragon | ||
| 1 | t | Finely-chopped fresh chives |
| 1 | Finely-chopped scallion | |
| white part only | ||
| Zest of 1 lemon | ||
| 2 | t | Capers |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 1 | Sheet lavash bread -, half | |
| of 14 oz pkg | ||
| 5 | Leaves red-leaf lettuce | |
| 30 | Pencil-thin asparagus spears | |
| === HOMEMADE MAYONNAISE === | ||
| 2 | Eggs | |
| 1/4 | t | Dry mustard |
| 3/4 | t | Coarse salt |
| 2 | T | Fresh lemon juice |
| 1 | c | Light olive oil |
| 1 | c | Vegetable or safflower oil |
INSTRUCTIONS
To make the Homemade Mayonnaise: In the bowl of a food processor fitted with a metal blade, combine eggs, mustard, salt, and lemon juice. Pulse to combine. Combine the olive oil and vegetable oil. With the food processor running, pour in all the oil in a slow, steady stream. The mixture will become thick and creamy. Mayonnaise can be kept, refrigerated and covered, up to 7 days. (Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.) (Makes 2 1/2 cups) Blanch asparagus spears and trim to 5-inch lengths. Cut eggs into quarter-inch dice. Place in a medium bowl. Using a rubber spatula, gently stir in mayonnaise, dill, tarragon, chives, scallions, half of the lemon zest, and 1 teaspoon capers. Add salt and pepper to taste. Cut lavash into ten 7- by 4-inch rectangles. Cut each lettuce leaf in half lengthwise. Lay the lettuce over the lavash, folding to fit on top of the rectangle, and lay 3 spears of asparagus over the lettuce. Roll into cones, wrap with waxed deli paper, and fill each cone with approximately 1/4 cup herbed egg salad. Garnish each hand roll with remaining lemon zest and capers. Makes 10. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 76 Calories (kcal); 5g Total Fat; (62% calories from fat); 6g Protein; 1g Carbohydrate; 207mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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