| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Taste, Eggs | 1 | Servings | |
INGREDIENTS
| 1/2 | tb | Tarragon vinegar |
| Salt | ||
| Pepper | ||
| 1 | c | Hazelnut oil, plus 1 tablespoon |
| 1 | ts | Fresh tarragon, chopped |
| 1 | ts | Chives, chopped |
| 1 | ts | Fresh marjoram, chopped |
| 2 | c | Mixed lettuces, rinsed and dried |
| 2 | ts | Champagne vinegar |
| 3 | Eggs, poached until yolk is almost set, in a bowl of cold water |
INSTRUCTIONS
In a bowl whisk together the vinegar and salt and pepper to taste. Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion. Then add oil at a faster rate, whisking to retain th e emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs. Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim o ff loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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