Mimosa Salad

This simple salad and its creamy dressing are among our summer (and winter) favorites!

Mimosa Salad:

To Prepare the Salad:

1-to-2 heads butter lettuce (Boston Bibb lettuce)

2 tbsp. finely chopped fresh parsley, as garnish

1 hard-cooked egg, grated as garnish

Tear lettuce into pieces slightly larger than bite-sized. Toss with a small amount of prepared dressing. Top with parsley and grated egg. 

To Prepare Mimosa Dressing:

1 medium egg yolk

2 tbsp. (30 mL) fresh lemon juice

1-1/2 tbsp. (22 mL) Dijon mustard 

1 tsp. (5 mL) coarsely ground black pepper

3/4 tsp. (3.75 mL) salt

1/4 c. (60 mL) red wine vinegar

3/4 c. (180 mL) extra-virgin olive oil

2 tbsp. (30 mL) finely chopped parsley

1/4 tsp. (1.25 mL) garlic powder

Place a damp cloth under mixing bowl to stop slippage. Using a wire whisk or hand blender, whip egg yolk until frothy. Add lemon juice, mustard, pepper, and salt, continuing to whisk or hand-blend after each addition. 

Still whisking/blending slowly, add olive oil in a slow, steady stream. Dressing will start to thicken and will be light colored. Add chopped parsley and garlic powder, whisking as you go. Decant from bowl into covered jar or dressing dispenser to use in this recipe. Makes about 2-½ cups (625 mL).

Choose freshly picked butter lettuce.

Add finely chopped parsley.

Grate a hard-cooked egg; set aside.

Start with one egg to prepare dressing.

Whisk together with seasonings (Note: I ran out of red 
wine vinegar and used white. Red is far superior).

Add olive oil slowly, until mixture thickens.

Decant into clean jar. Seal, label, and refrigerate.
Toss salad with dressing; garnish with egg; serve.