Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mimosa Salad

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  • Level: Easy
  • Yield: 6 servings
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1/4 cup Dijon mustard

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup champagne vinegar

1 medium shallot, finely chopped

1/2 cup extravirgin olive oil

2 heads butter lettuce, pale inner leaves only, torn into bite sized pieces

2 large hardboiled eggs, whites cut into 1/4inch dice and yolks pressed through a sieve


  1. In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
  2. In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.