Serving
(click to enlarge)

Mimosa Dressing
Euro - American

Serves:
Effort:
Sched:
DoAhead:  
(Note)  
**
45 min  
Yes

A simple to make spring dressing particularly good with fresh Asparagus or as a dip with lightly steamed vegetables or even crackers. Great for canapés too. Proportions are touchy so know what you're doing if you make changes.




2
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2
1
1
1/2
3
1/4
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T
T
T
T
T
t
---
Eggs
-- Seasonings
Parsley
Herb Mix, fresh (2)
Lemon Juice
Vinegar, Sherry (3)
Olive Oil ExtV.
Salt
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PREP   -   (45 min - 20 min work)
  1. Hard boil the EGGS - don't overboil (see Note-4. Peel, chill, and separate yolks from whites.
  2. Chop Egg Yolks very fine (separate from the whites or they'll smear).
  3. Chop together very fine the Egg Whites and all Seasoning items. A mini-prep food processor is perfect for this.
  4. Stir Egg Yolks into the mix. Check salt to taste and add a dash of water if needed for consistency.
  5. Spoon over Asparagus or whatever else you have in mind, or use as a dip.
NOTES:
  1. Quantity: This recipe is enough for about 2 pounds of Asparagus.
  2. Herb Mix: Suggested is a mix of three herbs common in France - Chives, Tarragon and Chervil, but who the heck has chervil around here? Maybe substitute some feathers from a bulb of fennel or some Basil. Don't go too heavy on Tarragon if you use it.
  3. Sherry Vinegar:   "The king of vinegars" is very strong (up to 8% vs. 5% for most vinegars, so if you use regular wine or malt vinegar use a bit more.
  4. Boiling Eggs:   The best way to hard boil eggs is to put them in a pot of water with a little vinegar and salt (supposed to help with peeling). Bring it quickly to a boil, cover tightly and turn off the flame. When the water is cool enough to stick a finger in it for a couple of seconds, drain the eggs and peel under cold running water. Chill in cold water or the fridge depending on how much time you have.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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