Mimosa Salade with French Dressing
- 1 large head Boston lettuce
- 1 bunch trimmed watercress
- 1 large head Romaine lettuce
- 2 hardboiled eggs (chopped)
- 1 head escarole
- 1 tablespoon parsley (chopped)
Wash greens well. Remove hard or discolored pieces and dry. Place in a large covered bowl or plastic bag and refrigerate.
- Dressing:
- 2 cups vegetable or salad oil (I use olive oil)
- 1/3 cup wine vinegar (usually I use white wine vinegar)
- 1 medium onion (chopped)
- 2 cloves garlic (or more chopped)
- 1 heaping tablespoon horse radish mustard
- 1 teaspoon salt
- 1.2 teaspoon ground pepper, sometimes I use cracked black
Mix ingredients in a blender for 5 seconds on high speed. Chill.
Note: this makes about 2 cups – way too much dressing for this salad. I make this and keep it in the refrigerator. I usually don’t blend it – just chop the onion and mince the garlic then shake in the container that I use to store it in. Keeps very well – with olive oil tends to harden when cold, just let it sit out for about 10 minutes then shake - better as ages and flavors blend.
Toss dressing with greens. Sprinkle top with chopped eggs and parsley.
- Serves 12 – 14.
(YUWO Gourmet Lunch Morse College Master’s Home « Italian Fare » 1977)