SALAD DAYS
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MARCH 14TH, 2008
SALAD DAYS
Now
that the greens are getting tender, here's the never-before-published
recipe for the Mimosa salad by the late Jean-Claude Raymond's Smoking
Dog bistro. Enjoy.
Mimosa Salad (serves 4)
1 head butter lettuce (washed, leaves intact)
2 boiled organic eggs grated or very finely chopped
½ cup Dijon vinaigrette
Dijon Vinaigrette
1¼ cup cold pressed extra virgin olive oil
2 T red wine vinegar
2 T Dijon mustard
1 shallot, finely chopped (optional)
Pinch salt and pepper
3 T Perrier
Method
In
the largest metal bowl you have, whisk vinegar, mustard, shallot, salt
and pepper together. Continue whisking (in one direction to avoid
splitting the dressing) adding olive oil in a thin stream—about 1
minute. Whisk again for 45 seconds. Dressing should emulsify and stick
to the whisk. Taste and season more if necessary. Whisk in Perrier one
tablespoon at a time to get to a pouring consistency. Pour into a
hinged jar and store in fridge for up to 3 weeks.
Toss lettuce and eggs with dressing and serve immediately to much acclaim.
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This entry was posted on March 14th, 2008
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Vitamin V