Garden Salad

Yield:
6 servings
Ingredients
  • 2 eggs, hard-boiled
  • 2 tablespoons cold water
  • 2 tablespoons oil
  • Salt to taste
  • 1 teaspoon powdered sugar
  • 1 teaspoon mustard
  • 2 teaspoons white vinegar
  • 2 teaspoons tarragon vinegar
  • 1 pound mixed greens (lettuce, chervil, watercress, etc.)
  • 1 cup scallions, sliced on the diagonal
Directions
  • Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside.

  • In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars.

  • Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets.


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