Salade Mimosa

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a classic French salad which is particularly good as a light lunch dish. Serve with stuffed sweet potatoes.


  • 3 hard-boiled egg yolks
  • 1 cos/romaine lettuce
  • 2 or 3 heads of endive
  • a generous handful of parsley, finely chopped
  • 2 tablespoons mint, finely chopped
  • 8 tablespoons sauce vinaigrette


    Hard boil the eggs using the method and push the yolks through a fine sieve. Clean and trim the lettuce and endive and arrange on a large platter. Scatter with the chopped parsley and mint, then sprinkle with the sieved egg yolks. Toss with the vinaigrette at the table.