Grammour Boy
Rebel
Eggs mayonnaise
Serves 8
April 7, 2004
FOR THE MAYONNAISE
1 teaspoon Dijon mustard
½ cup commercial
mayonnaise
¼ cup sour cream
Juice of ½lemon
Salt and pepper, to taste
1. In a bowl, whisk mustard, mayonnaise, and sour cream. Add enough lemon juice to make dressing that just falls from a spoon.
2. Add salt and pepper. Cover with plastic wrap and refrigerate.
FOR THE SALAD
8 eggs
1 bunch arugula, washed and stemmed
½ radicchio, leaves torn
1 head frisee lettuce, washed and torn
1 Boston lettuce, washed and torn
Olive oil (for sprinkling)
Redwine vinegar (for sprinkling)
Salt and pepper, to taste
1. Bring a large saucepan of water to a boil. Prick a hole in the rounded end of each egg. When the water is bubbling, use a slotted spoon to lower the eggs into the water. Let the water return to a boil, then lower the heat so the water bubbles steadily. Cook the eggs for 10 minutes exactly. Have a bowl of very cold water on hand. Lift the eggs from the boiling water to the cold water. Let the cold tap run into the bowl while you crack the eggs gently and remove a strip of shell from each one. Let the eggs sit in the cold water until they are no longer warm. Peel them and set them aside in the cold water.
2. In a bowl, toss the arugula, radicchio, frisee, and Boston lettuce.
3. Just before serving, add enough oil to the lettuces to barely coat them. Sprinkle them with vinegar and toss gently. Add salt and pepper, taste the leaves for seasoning, and add more oil or vinegar, if you like. Divide the greens among 8 salad plates.
4. Halve the eggs lengthwise and arrange 2 halves on each plate. Stir the mayonnaise mixture. Using a spoon exactly the same size as the eggs, dip the spoon into the mayonnaise. Holding the spoon perpendicular to the eggs, mask each half with mayonnaise. Serve at once.
Serves 8
April 7, 2004
FOR THE MAYONNAISE
1 teaspoon Dijon mustard
½ cup commercial
mayonnaise
¼ cup sour cream
Juice of ½lemon
Salt and pepper, to taste
1. In a bowl, whisk mustard, mayonnaise, and sour cream. Add enough lemon juice to make dressing that just falls from a spoon.
2. Add salt and pepper. Cover with plastic wrap and refrigerate.
FOR THE SALAD
8 eggs
1 bunch arugula, washed and stemmed
½ radicchio, leaves torn
1 head frisee lettuce, washed and torn
1 Boston lettuce, washed and torn
Olive oil (for sprinkling)
Redwine vinegar (for sprinkling)
Salt and pepper, to taste
1. Bring a large saucepan of water to a boil. Prick a hole in the rounded end of each egg. When the water is bubbling, use a slotted spoon to lower the eggs into the water. Let the water return to a boil, then lower the heat so the water bubbles steadily. Cook the eggs for 10 minutes exactly. Have a bowl of very cold water on hand. Lift the eggs from the boiling water to the cold water. Let the cold tap run into the bowl while you crack the eggs gently and remove a strip of shell from each one. Let the eggs sit in the cold water until they are no longer warm. Peel them and set them aside in the cold water.
2. In a bowl, toss the arugula, radicchio, frisee, and Boston lettuce.
3. Just before serving, add enough oil to the lettuces to barely coat them. Sprinkle them with vinegar and toss gently. Add salt and pepper, taste the leaves for seasoning, and add more oil or vinegar, if you like. Divide the greens among 8 salad plates.
4. Halve the eggs lengthwise and arrange 2 halves on each plate. Stir the mayonnaise mixture. Using a spoon exactly the same size as the eggs, dip the spoon into the mayonnaise. Holding the spoon perpendicular to the eggs, mask each half with mayonnaise. Serve at once.
