Name: Mimosa Salad
Ingredients: 1/4 c Dijon mustard; 3/4 ts Salt; 1/2 ts Freshly ground black pepper; 1/4 c Champagne vinegar; 1 md Shallot; finely chopped; 1/2 c Extravirgin olive oil; 2 Heads butter lettuce; pale inner leaves only, torn into bite sized pieces; 2 lg Hardboiled eggs; whites cut into 1/4inch dice and yolks pressed through a sieve

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1/4	c	Dijon mustard
3/4	ts	Salt
1/2	ts	Freshly ground black pepper
1/4	c	Champagne vinegar
1	md	Shallot; finely chopped
1/2	c	Extravirgin olive oil
2		Heads butter lettuce; pale inner leaves only, torn into bite sized pieces
2	lg	Hardboiled eggs; whites cut into 1/4inch dice and yolks pressed through a sieve

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6196
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
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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