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    Mushroom Spinach Salad with Tarragon Egg

    Source of Recipe

    courtesy Gourmet Magazine

    Recipe Introduction

    This is a great way to use leftover hard boiled eggs

    List of Ingredients

    Mushroom Spinach Salad with Tarragon Egg Dressing

    Mushroom Spinach Salad with Tarragon Egg Dressing
    Recipe courtesy Gourmet Magazine
    TVFN, Cooking Live, Show #CL9750: Make room for Mushroom

    For dressing:
    2 hard-boiled large eggs, yolks mashed and whites chopped fine
    3 tablespoons tarragon white-wine vinegar
    1 tablespoon Dijon mustard
    6 tablespoons extra-virgin olive oil
    3 tablespoons minced shallots (about 2)
    2 tablespoons finely chopped fresh tarragon leaves
    Salt and pepper

    1/2 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
    10 ounces fresh white mushrooms


    In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified.

    Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.

    Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.

    Yield: 6 servings
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Difficulty: Easy




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