Green salad with egg
Источник фото: https://ru.123rf.com/profile_mskphotolife
The Parisian restaurant "Maxim" is one of the stars of the first magnitude in the culinary world of the nineteenth and twentieth centuries.
The greats of this world, with blue blood flowing in their veins, and those who came to the heights of fame through business acumen or talents loved to dine there. It is in Maxim that Count Danilo whiles away the time at the beginning of the brilliant operetta “The Merry Widow” by the Austrian composer Franz Lehár. It was there that all those French and foreign guests of Paris gathered, whose name meant at least something in the world of politics, art and finance.
Of course, among Maxim's recipes there is an abundance of all kinds of lobsters, oysters, hazel grouse and cheeses with mysterious names. However, some of these dishes are prepared from basic, commonly available, and very cheap ingredients. Green salad with eggs is one such recipe. Believe me, there is absolutely nothing in it that cannot be found in your kitchen or in the nearest store. And, apart from the time for boiling and cooling the hard-boiled egg, everything else is prepared quickly and simply; even a novice cook can handle this recipe.
Ингредиенты
Lettuce - 50-100 g
Egg - 1 pc.
Vegetable oil - 2 tbsp.
Apple vinegar - 1 tbsp.
Salt, pepper - to taste
Рецепт
1. Hard-boil (12 minutes) a chicken egg and let it cool completely. You understand that in restaurants they don’t boil eggs one at a time, there it is a standard preparation that should be available at the beginning of preparing the dish.
2. Wash the head of lettuce, shake off the water, tear the leaves so that they are easy to prick on a fork, and place them on plates in rosettes.
3. Mash the peeled egg with a fork as finely as possible.
4. Add vinegar, olive oil, salt and freshly ground pepper. Mix the salad dressing thoroughly. It should turn out thick, not liquid.
5. Pour egg dressing over the salad on plates.
6. You can judge the taste of the green salad with eggs according to the recipe from the Maxim restaurant by the fact that my husband ordered it for an encore three days in a row.