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Ardennes Mimosa Sorrel Salad
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| What You Need: |
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2 hard-cooked eggs, shelled
4 cups sorrel leaves, washed, trimmed, dried, and chilled
4 scallions, cleaned and sliced, with some tops
3 to 4 tablespoons olive or salad oil
1 tablespoon wine vinegar
Salt, pepper to taste
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| How To Cook: |
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1. Chop egg whites and sieve yolks; combine and set aside.
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2. When ready to serve, put sorrel and scallions in a salad bowl; toss lightly.
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3. Combine remaining ingredients, except eggs, and pour over salad; toss.
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4. Serve at once sprinkled with eggs.
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