-
Mushroom Spinach Salad With Tarragon Egg Dressing
Ingredients
- 2 x hard-boiled large Large eggs yolks mashed,
- and whites minced fine
- 3 Tbsp. tarragon white-wine vinegar
- 1 Tbsp. Dijon mustard
- 6 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. chopped shallots - (abt 2)
- 2 Tbsp. finely-minced fresh tarragon leaves
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/2 lb fresh spinach coarse stems
- discarded, leaves washed well and spun dry
- 10 ounce fresh white mushrooms
Directions
- In a small bowl whisk together yolks, vinegar, and mustard and add in oil in a stream, whisking constantly till 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.
- This recipe yields 6 servings.
Similar Recipes
Leave a review or comment