Mrs. John F. Kennedy's Salad Mimosa
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1/4 cup olive oil
1 tablespoon wine vinegar
1/2 teaspoon salt
dash of pepper
1/3 clove garlic, finely minced
2 quarts crisp salad greens
2 hard-cooked eggs, finely chopped
Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1/4 cup olive oil
1 tablespoon wine vinegar
1/2 teaspoon salt
dash of pepper
1/3 clove garlic, finely minced
2 quarts crisp salad greens
2 hard-cooked eggs, finely chopped
Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.
Serves 6.
