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Salade Mimosa


Along with their brilliant yellow color, mimosa (wattle like) blossoms are memorable for looking like little down powder puffs especially found during spring in Provence along the coast. At some point, a French chef found that a mashed yolk of a hard-cooked egg is similarly bright and fluffy. The result is a variety of egg dishes, all called “mimosa.” In classic, traditional French cuisine, Salade Mimosa is a combination of lettuce (plus other ingredients potentially like boiled potatoes, green beans, European cucumber, artichoke hearts) dressed with a sharp vinaigrette and hard-cooked egg sieved over it. Pushing an egg through a coarse sieve with the white can be extra fluffy and emphase the yellow of the yolk.


  • 2-3 eggs hard boiled
  • 1 tbsp. vinegar
  • 1 tbsp lemon juice
  • 1 tsp. salt
  • 3 tbp. extra virgin olive oil
  • mustard to taste
  • 1 head lettuce


  • In a small bowl, mix together vinegar, salt and oil.
  • Tear lettuce into bite-size pieces
  • Mix remaining ingredients except the egg to make a dressing and pour over lettuce
  • Shell the egg and through a sieve (or you can just whip with a fork) put the:
    • whole egg; or
    • yolk and chop the white into small pieces.
  • Sprinkle the egg over the tops of salad.

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