Mimosa salad

Active time: 40 minutes

Full time: 40 minutes

Mimosa salad and ingredients:

- 2 large eggs

- 1 1/4 cup (8 ounces) of quinoa

- 2.5 cups water

-Cosher or beautiful salt

-5 green onions, stripped

- 1 lb. for 1 pound, hard ends trimmed

-Fresh lemon juice for 4 tablespoons, or taste

-Healthy honey for 2 teaspoons

-Excellent olive oil for 6 tablespoons

-1 sheet of leaf parsley cup

- Cup (1/2) fresh mint leaves

- Cup (1/2) fresh leaves of coriander

-Fresh black pepper

Special equipment: a sharp vegetable knife

Preparation:

Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then cover the pan and remove from the heat. Allow the eggs to stand, covered, for 15 minutes, then drain and proceed to a bowl of ice water to cool completely. Eliminate the shells and accurately rub the eggs with the microphone or beautiful holes of the box grater into a small ball. To postpone.

Quenching rinse well in a large sieve with small holes under cold running water. The sieve is set over the bowl and allowed the sludge settler for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add the quinoa and boil, covered until the water is absorbed, and the quinoa is tender, 16 to 20 minutes. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. The quinoa is a spoon on a large rimmed baking sheet, spreading it in a single layer, and allowed it to cool to room temperature.

Green onion cuts into 2-inch pieces. Divide into two each lengthwise, then part longitudinally into thin strips (julienne). Go to the big bowl.

Using a vegetable knife, peel the longitudinal stripes from the asparagus, the beginning at the bottom ends and adds to the green onion. Once you can no longer clean the pieces from the stem, break the thick end (reserving it for other uses, such as soup) and add the remaining thin strip to serve bowls with green onions.

Mimosa salad

Whisk together lemon juice with honey and 3/4 kosher teaspoon (1/2 fine teaspoon) salt until smooth. Add oil in the incessant stream, whisking until combined. Be on the palate and adjust, seasoning if desired then brush in grated eggs.

Quinoa transfer to another large bowl and throw with herbs and 1/2 seasoning from vinegar, olive oil and spice cups, or taste. Shake the asparagus with a seasoning of vinegar, olive oil and spices for 3 tablespoons and salt and pepper to taste.

A quinoa is a spoon on a plate of lettuce and a top with a tangle of asparagus and green onions. Serve the remaining seasoning from vinegar, olive oil and spices on the side or save, chilled, for another salad.

Yes, it's a perfect recipe. Everyone loves it. I made this salad over the weekend for a large group to accompany roast chicken teriyak and shrimp. While everything in the food was good, people raved about this salad, and asked for a prescription. Sharp vegetable knife - NECESSITY. In addition, do not necessarily lower the fresh herbs - they really add a lot of interest to the salad, especially the mint. It was a real hit!