My Recipe Box

Boston Lettuce Wedges with Mimosa Vinaigrette

RATE IT

Serves six.

  • 1 large egg
  • 3 small heads Boston lettuce
  • 2 Tbs. fresh lemon juice
  • 1-1/2 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. finely chopped shallot
Tip:
An older egg will be easier to peel.

Put the egg in a small saucepan and cover with cold water. Bring to a boil, cover the saucepan, and remove it from the heat. Let stand, covered for 15 minutes. While the egg cooks, remove any damaged leaves from the lettuce heads and trim their bases. Cut each head through the core into four wedges. Rinse under cold water, shake gently to get rid of excess water, and then set the wedges on a clean dishcloth to drain, cut side down.

In a small bowl, whisk the lemon juice and mustard. Add 1/2 tsp. salt and a few grinds of pepper and then whisk in the oil in a slow, steady stream. Stir in the parsley and shallot.

Drain the egg and cool it under cold running water. Remove the shell and separate the white from the yolk. Using the back of the spoon, press the egg white through a fine sieve. Repeat with the egg yolk. Stir the sieved egg into the dressing and taste for seasoning. Arrange two lettuce wedges on each of six large salad plates and spoon the dressing over them. Serve immediately.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 280; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 4; Protein (g): 3; Monounsaturated Fat (g): 22; Carbohydrates (g): 3; Polyunsaturated Fat (g): 3; Sodium (mg): 200; Cholesterol (mg): 35; Fiber (g): 1;

Photo: Scott Phillips

Served this salad with Thanksgiving Dinner and it was a huge hit. As we made the dressing we thought it tasted a little bitter so we added a Tbs honey. We also used Meyer Lemons for the dressing.

This dressing is great! The egg gives it a different texture and a rich and delicious mouth feel. The first time I made this as written, but based on a previous reviewers suggestion that it needed more acidity, we agreed. I now make it using half lemon juice and half white wine vinegar, and a little bit less dijon. I also sub in cilantro for parsley, as that is what I keep on hand. With those few changes, I feel it is now 5 star worthy!

I made this salad last night, and my wife and I greatly enjoyed it. Next time, I am going to add just a little bit of white wine vinegar (1 to 2 tbs). I feel it needs to be a little more acidic. CMS

Great vinaigrette. I loved this simple salad. Used the leftover dressing on boiled yukon golds for a fantastic potato salad.

I made this salad for Christmas dinner and it was a hit with everyone! I served a four course meal of soup, salad, beef tenderloin and dessert and it made for a nice light starter! I did not make any changes to the recipe!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More