| 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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