Recipe courtesy of David Rosengarten
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Total:
25 min
Prep:
25 min
Yield:
1 serving

Ingredients

Directions

In a bowl, whisk together the vinegar and salt and pepper, to taste.

Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion. Then add oil at a faster rate, whisking to retain the emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs.

Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim off loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.

Recommended Drink: Pol Roger Brut Champagne, Non-Vintage

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