Spring salad
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Spring salad
Last updated 6/12/2012 12:58:15 AM. Recipe ID 20984. Report a problem with this recipe.
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      Title: Spring salad
 Categories: Salads
      Yield: 4 servings
    1/2 lb Snow peas
    1/2 lb Mixed green and yellow beans
      6 ea New red skinned potatoes
    1/2 lb Carrots
      1 c  Frozen sweet corn
      1 c  Fresh or frozen peas
      2 ea Tomatoes
      4 ea Hard cooked eggs
      1 x  ----------dressing----------
      3 ea Large egg yolks
      1 t  Dijon mustard
      1 ea Salt
      1 ea Pepper
  1 1/2 c  Saflower oil
      1 T  Lemon juice
      1 ea Shallots, finely chopped
      1 t  Honey
      1 T  Finely chopped fresh mint
      1 T  Finely chopped fresh parsley
  Top and tail beans.  Cook in lightly salted boiling water for 3 to 5
  minutes or until tender crisp.  Drain and refresh under cold running
  water. Add potatoes to boiling salted water, Cook gently for 15
  minutes or until tender.  Drain. Place peeled corrots in a saucepan
  with enough cold water to cover.  Salt lightly, bring to a boil, then
  reduce heat and simmer until tender. Drain. Add corn and peas to
  small amounts of lightly salted boiling water cook for 3 to 5
  minutes. Drain. Place beans, corn and peas on tea towel to drain
  while preparing dressing. Peel and seed tomatoes and cut into small
  dice. DRESSING:  Whisk together egg yolks, Dijon mustard, salt and
  freshly ground pepper. When mixture begins to thicken, add 2
  tablespoons of oil drop by drop, beating well.  Thin with a 1/2
  teaspoon lemon juice.  Add remaining oil in a slow, steady stream. As
  mayonnaise thickens, thin by adding up to 2 tablespoons of lemon
  juice. Stop adding oil when mayonnaise is desired thickness)  Stir in
  shallots, honey, mint add parsley.  Adjust seasoning. Arrange
  vegetables on one large plater or individual plates, and garnish with
  egg wedges.  Thin mayonnaise with boiling water and lightly coat
   (Any leftover mayonnaise can be refridgerated for up to 1 week).

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Recipe ID 20984 (Apr 03, 2005)

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