Egg And Spinach Salad Recipe
In my opinion to call yourself a chef one must have personal recipe of Egg And Spinach Salad, just like I do. The main ingredient in this recipe is Eggplant Eggs. This Egg And Spinach Salad is never going to fail as a Side Dish. Whether you are an amateur cook or a professional chef, I recommend the Egg And Spinach Salad for the sheer joy of cooking it.
Ingredients
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon prepared mustard
5 hard boiled eggs
1 large garlic clove, crushed
2 fl. oz. tarragon vinegar
4 fl. oz. olive oil
1 tablespoon lemon juice
1 small lettuce, washed, trimmed and the leaves separated
12 oz. fresh leaf spinach, washed, trimmed and drained
8 large radishes, washed, trimmed and thinly sliced
1 tablespoon finely chopped fresh chives
1 small green pepper, white pith removed, seeded and very finely chopped
Directions
In a small bowl, combine the pepper, salt, cayenne and mustard.
Slice the eggs in half and scoop out the yolks.
Rub the yolks through a strainer into the mustard mixture and stir in the garlic.
Chop the egg whites and set them aside.
In a small bowl, beat the vinegar, oil and lemon juice together.
Gradually pour into the egg yolk mixture, stirring constantly until the dressing is blended.
Arrange the lettuce, spinach, radishes, chives, green pepper and egg whites in a large salad bowl.
Pour the dressing on top and, using two large spoons, toss the salad thoroughly.
Chill the salad in the refrigerator for 30 minutes before serving.
Slice the eggs in half and scoop out the yolks.
Rub the yolks through a strainer into the mustard mixture and stir in the garlic.
Chop the egg whites and set them aside.
In a small bowl, beat the vinegar, oil and lemon juice together.
Gradually pour into the egg yolk mixture, stirring constantly until the dressing is blended.
Arrange the lettuce, spinach, radishes, chives, green pepper and egg whites in a large salad bowl.
Pour the dressing on top and, using two large spoons, toss the salad thoroughly.
Chill the salad in the refrigerator for 30 minutes before serving.
