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Egg Salad Florentine
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.
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