Summer Salad & Dressing
Over a year ago
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Ingredients
- 1 head of lettuce
- 2 tomatoes
- 2 hard boiled eggs
- 4 scallions
- 4 slices cooked ham
- 4 slices cooked turkey
- 1 egg yolk
- 175 ml olive oil
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- 3 teaspoons lemon juice or white vinegar
- salt and pepper
- 4 teaspoons hot water
Accompaniment
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Description
Classic summer salad before the days of pine nuts, feta cheese and balsamic vinegarette!
Method
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1
1. Wash the vegetables and pat dry. Halve the tomatoes and eggs. Roll the ham and turkey slices into tubes.
2. Arrange all ingredients on 4 plates lettuce leaves first, half a tomato and half an egg on top, 2 rolls of meat beside and a scalion to garnish.
3. Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 of the oil, drop by drop, beating vigorously all the while.
4. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add another 1/4 oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water, slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water.
5. Cover and refrigerate until needed then serve with salad. Do not keep longer than 1 week.
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