SALAD DAYS

Now that the greens are getting tender, heres the never-before-published
recipe for the Mimosa salad by the late Jean-Claude Raymonds Smoking Dog
bistro. Enjoy.

Mimosa Salad (serves 4)
1 head butter lettuce
(washed, leaves intact)
2 boiled organic eggs grated or very finely
chopped
1/2 cup Dijon vinaigrette

Dijon Vinaigrette
1 1/4 cup cold pressed extra
virgin olive oil
2 T red wine vinegar
2 T Dijon mustard
1
shallot, finely chopped (optional)
Pinch salt and pepper
3 T
Perrier

Method
In the largest metal bowl you have, whisk
vinegar, mustard, shallot, salt and pepper together. Continue whisking
(in one direction to avoid splitting the dressing) adding olive oil in a
thin streamabout 1 minute. Whisk again for 45 seconds. Dressing should
emulsify and stick to the whisk. Taste and season more if necessary.
Whisk in Perrier one tablespoon at a time to get to a pouring
consistency. Pour into a hinged jar and store in fridge for up to 3
weeks.

Toss lettuce and eggs with dressing and serve immediately to much
acclaim.