Scallions mimosa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Green onions | |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Red wine vinegar |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | cup | Good quality olive or corn oil |
| 2 | Hard cooked eggs | |
| 2 | tablespoons | Chopped fresh parsley |
Directions
DRESSING
GARNISH
Clean onions well and cut off small root section, leaving as much white as possible. Trim green tops so there is about 2 inches green remaining and each onion is about 5 inches long.
Fill large skillet with water and bring to boil. Arrange onions flat in water and simmer gently for 2 to 3 minutes; drain well and refresh under cold running water. Pat dry with paper towels and arrange on large serving dish or on individual plates.
(DRESSING): In small bowl, combine lemon juice, vinegar, mustard, salt and pepper; whisk in oil gradually. Taste and adjust seasoning if necessary.
Pour over green onions and refrigerate until serving time.
Separate egg whites from yolks. Chop whites and press yolks through a sieve. At serving time, garnish onions with rows of chopped whites, a sprinkle of yolks and parsley. Makes 6 servings. Typed in MMFormat by cjhartlin,msn@... Source: The Canadian Living Entertaining Cookbook Special.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999