Blog by Beebe Cline

<< back to article list


MARCH 14TH, 2008


Now that the greens are getting tender, here's the never-before-published recipe for the Mimosa salad by the late Jean-Claude Raymond's Smoking Dog bistro. Enjoy.

Mimosa Salad (serves 4)
1 head butter lettuce (washed, leaves intact)
2 boiled organic eggs grated or very finely chopped
½ cup Dijon vinaigrette

Dijon Vinaigrette
1¼ cup cold pressed extra virgin olive oil
2 T red wine vinegar
2 T Dijon mustard
1 shallot, finely chopped (optional)
Pinch salt and pepper
3 T Perrier

In the largest metal bowl you have, whisk vinegar, mustard, shallot, salt and pepper together. Continue whisking (in one direction to avoid splitting the dressing) adding olive oil in a thin stream—about 1 minute. Whisk again for 45 seconds. Dressing should emulsify and stick to the whisk. Taste and season more if necessary. Whisk in Perrier one tablespoon at a time to get to a pouring consistency. Pour into a hinged jar and store in fridge for up to 3 weeks.

Toss lettuce and eggs with dressing and serve immediately to much acclaim.


Sponsored Scoop


You're Invited

Become a registered user on (it's super fast and easy!) and get inside access, including tips and celeb gossip on our forums, exclusive steals and deals shopping offers and more. Think of it as being a friend…with benefits. Register here!