Japanese Egg Salad - a Twist on Eggs and Mayo

Feast Your Eyes!'s Note:

Chilled, crisp salads are one of the great summer dishes, and a refreshing eat-it-anytime meal. Almost any food can be a part of an enticing salad -- vegetables, fruits, pasta, potatoes, meats, cheese, herbs. This Japanese Egg Salad showcases fluffy white rice, shrimp, hard-boiled eggs and Romaine lettuce leaves; tossed in a tangy French dressing with capers and chives. A delicious alternative to the same-old, same-old egg salad.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• ½ cup white rice
• 1 cup French dressing (Recipe Below)
• ½ small yellow onion , chopped finely
• 6 hard-boiled eggs
• 4 sweet gherkins , chopped
• 1 lb cooked shrimp (peeled and deveined)
• salt and pepper , to taste
• 6 romaine lettuce leaves
• ½ cup red cabbage , shredded
• ½ cup carrot , shredded
• 2 tablespoons tomato sauce
• 2 teaspoons capers , chopped
• 2 tablespoons scallions , chopped
• ¼ cup black olives , chopped

French Dressing

• 1 cup salad oil
• ¼ cup white wine vinegar
• 1 teaspoon white sugar
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon dried basil , rub between fingers to waken flavor
• 1 large garlic clove , cut in half
• ½ teaspoon dry mustard
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 2 teaspoons yellow onions , grated

Directions:

1. Cook rice per instructions on box, drain.
2. Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill.
3. On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.).
4. Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
5. Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.
6. Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives.
7. Keep chilled until ready to serve. Refrigerate leftovers.
8. French Dressing:.
9. Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.