Egg And Avocado Salad Recipe
Ingredients
| Eggs | 4 , boiled | |
| Sesame seeds | 2 Tablespoon | |
| Ripe avocados | 2 | |
| Lemon juice | 2 Tablespoon | |
| 1/4 lb. lox | ||
| Black olives | 1/4 Pound | |
| Shallots | 2 | |
| 1 tbs. mild mustard | ||
| White wine vinegar | 2 Tablespoon | |
| 3 tbs. wheat-germ oil | ||
| Chervil | 1 Bunch (100gm) | |
| Pinch of coarsely ground black pepper | ||
Directions
Peel and cut the eggs into eighths.
Toast the sesame seeds in an ungreased pan until golden brown and allow to cool.
Quarter and peel the avocados, remove the pits, slice and sprinkle with lemon juice.
Cut the lox into strips.
Halve and pit the olives.
Peel and chop the shallots and whisk with the mustard and vinegar.
Add the oil slowly.
Gently mix the eggs with the avocado slices, lox and olives.
Pour on the mustard sauce.
Sprinkle the sesame seeds, chervil and pepper over the salad.
Toast the sesame seeds in an ungreased pan until golden brown and allow to cool.
Quarter and peel the avocados, remove the pits, slice and sprinkle with lemon juice.
Cut the lox into strips.
Halve and pit the olives.
Peel and chop the shallots and whisk with the mustard and vinegar.
Add the oil slowly.
Gently mix the eggs with the avocado slices, lox and olives.
Pour on the mustard sauce.
Sprinkle the sesame seeds, chervil and pepper over the salad.
Chef
