| 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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