Prep 15 mins
Cook 0 mins
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
- 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.
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.