| Yield: | 6 servings |
Ingredients
- 2 eggs, hard-boiled
- 2 tablespoons cold water
- 2 tablespoons oil
- Salt to taste
- 1 teaspoon powdered sugar
- 1 teaspoon mustard
- 2 teaspoons white vinegar
- 2 teaspoons tarragon vinegar
- 1 pound mixed greens (lettuce, chervil, watercress, etc.)
- 1 cup scallions, sliced on the diagonal
Instructions
- Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside.
- In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the oil, salt, sugar, and mustard until combined well. Add the vinegars.
- Toss the greens with the dressing. Transfer to a serving bowl. Place scallions around the outside and top with the egg white ringlets.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 81 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 53 mg |
| Sodium | 281 mg |
Reviews
This was a very quick and easy salad to make…very enjoyable.