Mimosa Salad

Recipe Ingredients

1/4 cup	59ml	Dijon mustard
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Champagne vinegar
1 cup	146g / 5.1oz	Shallot - finely chopped (medium)
1/2 cup	118ml	Extra-virgin olive oil
2		Butter lettuce, pale inner leaves only - torn bite-size
2		Hard-boiled egg whites - cut 1/4" dice (large)
2		Hard-boiled egg yolks - pressed thru a sieve (large)

Recipe Instructions

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 diced egg white and a dusting of the sieved yolk.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6196 broadcast 03-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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