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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Found in a local publication via the Kansas City Star. For reasons I don't understand, the directions in Step #2 were very specific about the manner in which the ingredients were to be combined. There must be a scientific explanation. We sampled the dressing on a simple tossed salad of romaine, endive, carrots, celery, cucumber and chives with blossoms (from our garden). Or, try this on baby spinach or a salad of mixed heirloom lettuces... Ingredients:
2 hard-cooked eggs, mashed with a fork while still warm |
1/2 teaspoon salt |
1 1/2 teaspoons unbleached white sugar |
1 tablespoon fresh coarse ground black pepper (read *note) |
1 garlic clove, finely minced |
1/2 cup extra virgin olive oil |
1 tablespoon dijon mustard |
5 tablespoons heavy cream |
1/4 cup red wine vinegar |
Directions:
1. *Note: I have a sneaky suspicion that this might be a typo because I used 1 [teaspoon] coarse black pepper and not 1 tablespoon. Test at your own risk if using the larger amount.
2. {{{One ingredient at a time}}} and in order given, thoroughly blend all other ingredients into mashed eggs.
3. When blended, whisk until smooth.
4. Cover and refrigerate until ready to serve.
5. I prepared this dressing several hours in advance for best flavor.
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