Monthly Archives: August 2014

Mimosa Salad

The key to this elegant salad is the delicious French vinaigrette, which takes only a minute or two to whisk together and can be prepared ahead of time. The minced egg yolks and egg whites sprinkled in the center and around the salad mimic the delicate blossom of a mimosa tree.


  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced shallot
  • 1 garlic clove
  • ¼ teaspoon salt
  • ½ cup extra virgin olive oil
  • 1 head butter lettuce
  • Pepper to taste
  • 4 hard-boiled eggs, whites and yolks separated and minced


1.  Mince the garlic clove, then sprinkle with the salt, and using the back of a large kitchen knife, grind the garlic to a coarse paste.

2.  Combine the lemon juice, mustard, vinegar, shallot and garlic paste in a medium bowl. Whisk in the olive oil in a gradual stream until thickened and emulsified.

3.  Tear the lettuce into bite-sized pieces and toss gently with ¼ cup of the dressing, then taste and add teaspoons of dressing as desired. Place a mound of the salad on 6 chilled plates. Season lightly with fresh ground pepper.

4.  Sprinkle the minced egg whites around the salad mound, then sprinkle the minced egg yolks on the top of the salad and serve.

By |August 31st, 2014|Recipes|0 Comments

Bacon-Wrapped Scallops with Chili-Lime Mayo

This easy-to-prepare appetizer never fails to impress. Use a good-quality bacon to wrap impeccably fresh scallops, which are broiled until the bacon crisps. The dipping sauce of mayonnaise, Sriracha and fresh lime juice takes about 1 minute to make.


  • 1 pound ocean scallops (don’t use bay scallops)
  • 1/2 pound good-quality, minimally-smoked bacon
  • 1/2 cup mayonnaise
  • Juice and zest of 1 lime
  • Sriracha sauce to taste
  • Toothpicks


1.  If the scallops are large, cut them to one- or two-bite size. Cut each bacon strip in half cross-wise, then wrap each scallop with a piece of bacon and secure with a toothpick. (You want the bacon to completely wrap the scallop.)

2.  In a small bowl, combine the mayonnaise, lime zest and juice and Sriracha to taste. (Start with ½ teaspoon, taste and add more if you like it extra spicy.)

3.  Turn on the broiler. Line a baking sheet with foil, and arrange the scallops in one layer. Put the scallops under the broiler, making sure they’re not too close to the heating element, or the bacon fat with burn and catch fire.

4.  Broil 7 minutes. Turn the scallops over with tongs, and broil 5 more minutes. If the bacon is still not crisped, carefully drain the excess fat, and return scallops to the broiler for a couple more minutes.

5.  Allow the scallops to cool 2 or 3 minutes, then serve with the chili-lime mayonnaise.

By |August 31st, 2014|Recipes|0 Comments