Mimosa Salad

Along with their brilliant yellow color, mimosa (wattle like) blossoms are memorable for looking like little down powder puffs especially found during spring in Provence along the coast. At some point, a French chef found that a mashed yolk of a hard-cooked egg is similarly bright and fluffy. The result is a variety of egg dishes, all called “mimosa.” In classic, traditional French cuisine, Salade Mimosa is a combination of lettuce (plus other ingredients potentially like boiled potatoes, green beans, European cucumber, artichoke hearts) dressed with a sharp vinaigrette and hard-cooked egg sieved or sliced over it.

Yield:
Serves 4 persons
Category:
Salads and Dressings
Cuisine:
French
Prep Time:
15 min
Cooking Time:
12 min
Total Time:
20 min

INGREDIENTS:

  • Salad :
  • 1 head butter lettuce, hard core discarded ( or other fancy lettuce)
  • 2 hard boiled eggs, sliced, 4 to 6 slices per egg
  • 1/4 pound mushrooms, sliced very thinnly
  • 1/4 bunch parsley, chopped fine
  • salt
  • freshly ground black pepper
  • Dressing:
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon turmeric

DIRECTIONS:

  1. Arrange lettuce on a large platter or individual plates.
  2. Lay the sliced eggs and sliced mushrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad.
  3. Use a food processor or blender to mix all the ingredients for the dressing. Blend well. Pour dressing over salad just before serving, or put dressing in a cruet on the table and let the participants serve themselves.

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