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| Russian Eggs |
| Yields: 8 servings |
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| INGREDIENTS |
2 1/2 C mayonnaise
1 t powdered mustard
1 t Worcestershire sauce
1 t salt
1 t freshly ground white pepper
1/4 t ground cayenne pepper
1 C finely cubed carrots, cooked and cooled
1 C finely cubed celery root, cooked and cooled
1 medium potato, peeled, cut into small cubes, cooked,
and cooled (about 1 cup)
1 C fresh peas, cooked and cooled
2 heads Bibb lettuce, cored and leaves separated
8 hard-cooked eggs, cooled and peeled (see Chef’s Note)
salmon or sturgeon caviar, for garnish
chopped fresh curly-leaf parsley, for garnish
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| CHEF’S NOTE |
| • To make no-fail, hard-cooked eggs, place the eggs in a small
saucepan, and cover with cold water. Bring the water to a boil,
remove from the heat, cover, and let sit for 10-12 minutes. (In the
Black Forest, we traditionally add 1 tablespoon of white vinegar
along with the water to help seal the eggs in case some crack during
cooking.) Drain the eggs, and set under cold running water to cool. |
| METHOD |
• Whisk together the mayonnaise, mustard,Worcestershire sauce, salt,
white pepper, and cayenne pepper in a medium bowl to make a
dressing.
• Combine the carrots, celery, potatoes, and peas in a large bowl;
reserve 1 cup of the dressing for serving and gently toss the
vegetables with the remaining dressing.
• To serve, place several leaves of lettuce on each plate, and spoon the
vegetables overtop; slice the eggs in half lengthwise, and arrange
two halves on top of each plate of vegetables; spoon the remaining
dressing neatly over the top and garnish, spooning a dollop of caviar
on top of each egg half and sprinkling with parsley. |
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