- 1 1/2 pounds [680 g] fresh white mushroom heads
- 3 Boston lettuce heads, leaves and core
- 2 hard-boiled eggs, chopped
- 8 slices bacon, cooked and crumbled
- Plain croutons
- 1 cup [250 ml] salad dressing
Salad Dressing
- 2 egg yolks
- 2 tablespoons [30 ml] mayonnaise
- 2 tablespoons [30 ml] lemon juice
- 1/4 cup [60 ml] white wine vinegar
- 3/4 cup [190 ml] oil
- Salt and pepper
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- Clean mushrooms; cut into fines strips.
- Arrange lettuce leaves on individual salad dishes.
- Add chopped lettuce heart.
- Cover with mushroom heads.
- Garnish with chopped eggs, bacon and croutons.
- Pour salad dressing all over.
Salad Dressing
- Mix egg yolks with mayonnaise.
- Slowly add lemon juice and white wine; salt and pepper to taste.
- Slowly pour oil, in a thin thread, stirring constantly.
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