Mushroom Spinach Salad with Tarragon Egg
Source of Recipe
courtesy Gourmet Magazine
Recipe Introduction
This is a great way to use leftover hard boiled eggs
List of Ingredients
Mushroom Spinach Salad with Tarragon Egg Dressing
Mushroom Spinach Salad with Tarragon Egg Dressing
Recipe courtesy Gourmet Magazine
TVFN, Cooking Live, Show #CL9750: Make room for Mushroom
For dressing:
2 hard-boiled large eggs, yolks mashed and whites chopped fine
3 tablespoons tarragon white-wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 tablespoons minced shallots (about 2)
2 tablespoons finely chopped fresh tarragon leaves
Salt and pepper
1/2 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
10 ounces fresh white mushroomsRecipe
In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified.
Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.
Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Easy
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