WATER-LILY SALAD
This elegant Water-Lily Salad transforms simple ingredients into a visually stunning and refreshing appetizer. The recipe features hard-boiled eggs artfully arranged to resemble water lilies, complemented by a flavorful yolk mixture and fresh parsley. This classic dish is perfect for a light lunch or a sophisticated starter, offering a delightful combination of textures and tastes.
Ingredients
- 4 large eggs Large eggs (Quantity estimated (not specified in original recipe))
- 4 leaves Bleached lettuce leaves (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1 tablespoon White vinegar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Prepared yellow mustard (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- 6 olives Pitted black olives (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes. Remove from heat and immediately transfer the eggs to an ice bath to stop the cooking process. This will make them easier to peel. (Prep time: 5 minutes, Perform time: 20 minutes, Waiting time: 0 minutes)
- 2Once the eggs are cool enough to handle, peel them. Using a silver knife (or a sharp knife), cut each egg lengthwise, from the small end nearly to the base, creating strips. Carefully lay back the egg strips to resemble petals. Place each egg on a heart of bleached lettuce. (Prep time: 5 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
- 3Remove the yolks from the eggs and place them in a small bowl. Mash the yolks with a spoon. Add the butter, vinegar, mustard, salt, and paprika. Mix well until combined. (Prep time: 0 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
- 4Form the yolk mixture into small cone-shaped balls and place them on the egg "petals." Sprinkle the balls with chopped parsley. Slice the olives and place them around the eggs to resemble buds. Serve the salad on cut-glass dishes to enhance the water-lily effect. (Prep time: 0 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)