Spinach and Egg Salad

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            FOOD FUNNY
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Here's some food for thought from reader A. J. Allred:

Manhattan is a narrow island off the coast of New Jersey devoted to
the pursuit of lunch. - Raymond Sokolov

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            TODAY'S RECIPE
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The secret to this salad is the small amount of cream in the
dressing.

Spinach and Egg Salad

4 cups (1 L) spinach leaves, trimmed, washed, and
thoroughly drained
2 cups (500 ml) torn leaf lettuce
2-4 hard-cooked eggs, peeled and coarsely chopped
Creamy vinaigrette dressing (see below)

Combine all the ingredients in a large bowl and toss gently. Serves
4 to 6.

Creamy Vinaigrette Dressing

1 shallot, finely chopped
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) white wine vinegar
2 Tbs (30 ml) chopped fresh parsley or chives
1 tsp (5 ml) Dijon mustard
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste

Combine the shallot, olive oil, vinegar, herbs, and mustard in a
bowl and whisk to form an emulsion. Whisk in the cream and adjust
the seasoning with salt and pepper. Makes about 1 cup (250 ml).
Received on Thu Jun 16 10:38:43 2005