Mimosa Salad

Mimosa Salad

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4

    • About This Recipe

    “This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. The dressing gives a lovely color and finish to the salad”

    Ingredients

  • 1headbutter lettuce( or other fancy leaf lettuce)
  • 3hard-boiled eggs, sliced
  • 1/2 lbmushroom, sliced
  • 1/2 bunchparsley, chopped fine

    • Dressing

  • 3/4 cupvirgin olive oil
  • 1/4 cupwine vinegar, white
  • 3tablespoonsfresh lemon juice
  • 1/4 teaspoondry mustard
  • 1/4 teaspooncayenne
  • 1/4 teaspoonpaprika
  • 1/4 teaspoonturmeric
  • salt

    • Directions

  • Arrange Lettuce on a large platter or individual plates.
  • Lay the sliced eggs and sliced musrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad.
  • In a blender or food processor mix all the ingredients for the dressing blend well.
  • Put dressing in a cruet.
  • Pour over salad just before serving or let everyone put their own dressing on the salad at the table.

    • Reviews

  • “Another winner from you, Bergy! This was incredible–everyone was oohing and aahing over how gourmet this salad is—(I bought oyster and shiitake mushrooms to use in the salad instead of regular ones) and I also gave in and bought a gourmet mix of greens–arugula, rocket, etc and added LOTS of parsley. A very potent little salat. THANK YOU……. — posted Oct 6, 2002, 2 members found this helpful”

  • “This was quite a good salad. I cut the recipe in half and used a gourmet mix of greens. Had arugula and spinach and butter lettuce and other leaves. For the mushrooms I bought Portabello because my friend doesn’t like button and the only other choice was Portabello. Slim pickings for mushrooms this week at grocery store. I found it just had a tiny tad too strong taste of vinegar and I would of liked a bit more zip so perhaps a bit more mustard next time or the cayenne. But a real delicious salad and dressing. Great for our lunch with a soup. Thanks for your post Bergy.”

  • “Lovely – I *might* decrease the EVOO next time for the dressing but a very pretty and refreshing salad!Thanks for a new New Year’s Eve staple!”

  • “WOW!The dressing for this salad was fabulous!DH and I really loved the spicy flavor that it gave the butter lettuce.I substituted 1/4 tsp dijon mustard because I didn’t have dry mustard and I substituted shitake and cremini mushrooms for regular ones.I also added a little of avocado to the top of the salad.So good and refreshing.Thanks!”

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