| 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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