This is a print preview of "Mushroom Spinach Salad With Tarragon Egg Dressing" recipe.

Mushroom Spinach Salad With Tarragon Egg Dressing Recipe
by Global Cookbook

Mushroom Spinach Salad With Tarragon Egg Dressing
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  Servings: 6


  • 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


  1. 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.
  2. Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.
  3. This recipe yields 6 servings.