| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Canadian | Salads, Appetizers, Vegetables | 6 | Servings |
INGREDIENTS
| 36 | Green onions | |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Red wine vinegar |
| 1 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | c | Good quality olive or corn oil |
| 2 | Hard cooked eggs | |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
DRESSING GARNISH Clean onions well and cut off small root section, leaving as much white as possible. Trim green tops so there is about 2 inches green remaining and each onion is about 5 inches long. Fill large skillet with water and bring to boil. Arrange onions flat in water and simmer gently for 2 to 3 minutes; drain well and refresh under cold running water. Pat dry with paper towels and arrange on large serving dish or on individual plates. (DRESSING): In small bowl, combine lemon juice, vinegar, mustard, salt and pepper; whisk in oil gradually. Taste and adjust seasoning if necessary. Pour over green onions and refrigerate until serving time. Separate egg whites from yolks. Chop whites and press yolks through a sieve. At serving time, garnish onions with rows of chopped whites, a sprinkle of yolks and parsley. Makes 6 servings. Typed in MMFormat by cjhartlin,msn@attcanada.net Source: The Canadian Living Entertaining Cookbook Special. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
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