Mushroom Spinach Salad With Tarragon Egg Dressing
* exported from bigoven * 
 
 
recipe by :cooking live with sara moulton 
serving size :6 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
  dressing =====
2   hardboiled large eggs --yolks mashed,
  and whites chopped fine
3 Tbsp  tarragon white-wine vinegar
1 Tbsp  dijon mustard
6 Tbsp  extra-virgin olive oil
3 Tbsp  minced shallots - (abt 2)
2 Tbsp  finely-chopped fresh tarragon leaves
  salt --to taste
  freshlyground black pepper --to taste
  salad =====
1/2 lb.  fresh spinach --coarse stems
  discarded, leaves washed well and spun dry
10 oz.  fresh white mushrooms
 
in a small bowl whisk together yolks, vinegar, and mustard and add oil 
in a stream, whisking constantly until 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. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
 
-- 
(ID: 5478) Mirror: rec.food.recipes: Fri, Oct 29, 2004


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