- 1 package enoki mushrooms - (3.5 oz)
- 1 head lettuce
- 1 small head red lettuce
- 1 small portion of yellow curly endive leaves
- 3 tablespoons wine vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 6 tablespoons olive oil
- 2 hard cooked eggs whites and yolks
Carefully separate enoki mushrooms from their common base and set aside. Tear both types of lettuce leaves into bite-sized pieces and place in a large salad bowl. Trim off tough parts of curly endive and tear curly leaves. Add endive and enoki to lettuce and refrigerate.
Combine salt, vinegar, sugar olive oil and mustard in a small bowl. Stir until sugar and salt are dissolved. Set aside at room temperature.
Press egg yolks through sieve and set aside. Repeat process with egg whites.
To combine salad, stir dressing and add to salad tasting occasionally until combination is to your liking. Sprinkle sieved egg whites over salad and pile of yolks in center. Pepper lightly if desired.
This recipe yields 4 servings.