Advertisement
YOU ARE HERE: LAT HomeCollections

Culinary SOS

Egged Salad

March 18, 1998|ROSE DOSTI

DEAR SOS: The Lyonnaise salad at Mimosa in Hollywood is really good. Would you please ask for the recipe?

SHELLY

DEAR SHELLY: Owner Silvio di Mori was happy to share the recipe, which he says has had a fantastic comeback since eggs are "in" again.

MIMOSA'S SALAD LYONNAISE

VINAIGRETTE

1 egg yolk

1 tablespoon Dijon mustard

Salt, pepper

3 tablespoons red wine vinegar

1/4 cup olive oil or peanut oil

SALAD

6 eggs

6 ounces smoked bacon, diced

1 tablespoon peanut oil

2 tablespoons vinegar

1/2 cup garlic croutons

3/4 pound curly endive (frisee), about 1 head

VINAIGRETTE

Combine egg yolk, mustard, salt and pepper to taste and vinegar in mixing bowl. Slowly whisk in olive oil. Add small amount of water if dressing is too thick. (See Chef's Tips for safty note.)

SALAD

Poach eggs in simmering water in shallow skillet. Or crack each egg into cup and slowly pour steaming water over. Remove eggs with slotted spoon when whites have cooked and yolks are still soft. Place in ice water and set aside. Reserve cooking water.

Saute bacon in peanut oil in separate skillet until crisp. Remove excess fat in skillet. While pan is hot add vinegar, being careful to avoid spatters.

Place bacon and vinegar in bowl with croutons and curly endive. Toss with Mimosa Vinaigrette.

Arrange salad on 6 plates. Reheat reserved water. Add eggs and heat 30 seconds. Remove eggs with slotted spoon and place 1 egg on top of each salad. Serve warm.

6 servings. Each serving:

325 calories; 356 mg sodium; 274 mg cholesterol; 30 grams fat; 4 grams carbohydrates; 10 grams protein; 0.51 gram fiber.

* Drennen & Drennen placemat from Cecelia Kelly on Montana, Santa Monica, and Lulu's, Manhattan Beach.

(BEGIN TEXT OF INFOBOX / INFOGRAPHIC)

CHEF'S TIPS

When using raw egg yolks in a recipe, such as Mimosa Vinaigrette, there is a risk of salmonella, but salmonella can be killed by heat. To make yolks safer, beat until smooth with a fork or wire whisk in 2-cup glass measuring cup of glass bowl. Add 1 tablespoon lemon juice per yolk and beat again. Cover measuring cup with plastic wrap, place in microwave and cook on HIGH (100% power), watching through window until yolk begins to move, 30 to 60 seconds. When yolk begins to move, cook 8 to 10 seconds longer and remove from oven. Beat yolk until smooth with a clean folk or whisk. If using extra-large yolks, use 1 tablespoon plus teaspoon water

Advertisement
Los Angeles Times Articles
|
|
|