Recipe - Mimosa Salad

One fourth cup Dijon mustard
Three fourths teaspoon Salt
One half teaspoon Freshly ground black pepper
One fourth cup Champagne vinegar
1 md Shallot; finely chopped
One half cup 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

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 minced egg white and a dusting of the sieved yolk.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998