Mushroom Spinach Salad with Tarragon Egg Dressing

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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 mushrooms
Directions
  • 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.


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