|Lettuce leaves; for a bed|
|1||Red onion; sliced into rings|
|4||Hard-boiled eggs; halved|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
Arrange a bit of Romaine or endive on each plate. Add a few onions rings.
Cut each hard boiled egg in half lengthwise and place on top of the onion rings and lettuce, cut sides down, and place a dollop of mayonnaise on top of each. Pass the salt and pepper to each individual.
Comments: I had forgotten about this wonderful salad until I was eating in a workers' restaurant in Paris. So simple that I had not done this in years.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
Random recipe of the day