MARCH 14TH, 2008
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
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
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.