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Egg Salad Florentine SourceOfRecipe Yield: 24 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Parmesan cheese, grated | 4 oz. | 1 cup | ||||
| White wine vinegar | 40 oz. | 5 cups | ||||
| Olive oil | 8 oz. | 1 cup | ||||
| Fresh parsley, chopped | 3 oz. | 2/3 cup | ||||
| Salt | - | 2 tsp. | ||||
| White pepper | - | 1/2 tsp. | ||||
| Small new potatoes | 8 lb. | - | ||||
| Red onions, slivered | 1 lb. | - | ||||
| Peeled, hard-cooked eggs | 5 lb. 4 oz.* | 48 Large | ||||
| Fresh spinach leaves | 4 lb. 8 oz. | - | ||||
| Bacon, cooked crisp and crumbled | - | 24 slices | ||||
| Walnuts, finely chopped | 6 oz. | 1-1/2 cups |
- DIRECTIONS
- » Prepare dressing: whisk together cheese, vinegar, oil, parsley, salt, and pepper. Reserve 2 cups dressing for potatoes; cover and refrigerate remaining dressing.
- » Steam potatoes in skins just until tender; cut into 1/4-inch slices.
- » In large mixing bowl, combine potatoes and onions. Pour 2 cups reserved dressing over potatoes; gently blend. Marinate about 15 minutes in refrigerator, blending once during marinating.
- » Slice each egg into four wedges.
- » Assemble salad: layer each 9-inch luncheon plate with 3 oz. spinach, arranging larger leaves with tips toward edge of plate.
- » Arrange 6 oz. potato-onion mixture over spinach. Do not cover spinach tips.
- » Sprinkle with approximately 2 tablespoons bacon (1 slice) and 1 tablespoon walnuts.
- » Arrange 8 egg wedges over salad. Cover and refrigerate until serving.
- » To serve, drizzle 2 to 3 tablespoons dressing over each salad or serve dressing on the side.
*If using peeled, hard-cooked egg product.