Salade Mimosa

Name: Salade Mimosa
Yield: Serves 6
Cuisine: French
Ingredients: sea salt and freshly ground white pepper; 1 cup torn dandelion leaves, washed and spin-dried; 2 small oranges [preferably the blood variety], filleted; 2 handfuls baby rocket, washed and spin-dried; 20 ml cider vinegar or aged sherry vinegar; 2 handfuls watercress sprigs, washed and spin-dried; 60 ml extra virgin olive oil; 6 witlof leaves; 1 teaspoon English mustard or 2 teaspoons Dijon mustard with a tiny pinch cayenne pepper; 3 eggs, at fridge temperature

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Mimosa refers to a French garnish consisting of separately sieved hard-boiled eggwhite and yolks, which is thought to be reminiscent of the yellow and white flowers of the acacia tree, hence the name. A coarse sieve is essential to achieve the powdery texture that makes this salad special. The orange fillets play a contrasting role to refresh the rich flavour of this salad. Serve after a roasted game or pork dish.

Ingredients

Method

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Part of

Classic Salads

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