The French Poodle House Salad
This elegant house salad was served many years ago at The French Poodle restaurant in Carmel, California. The restaurant is closed now but they still sell their famous house dressing.
“This original recipe was created in a small hillside restaurant on the Cote d’azur {The French Riviera} in 1870 where it remained until 1941, then entrusted to longtime protégé Marianette Becham.
“In 1950 Marianette and Jean Becham came to the United States working in exclusive resorts. In 1961 the Bechams opened The French Poodle Restaurant in Carmel-by-the Sea. After 20 years, this entrusted recipe found its new home.”
www.thefrenchpoodlecarmel.com
They had sprinkled sieved hard boiled eggs over the delicate butter lettuce leaves and I remember it being very unique and beautiful. I don’t remember if there was separate pieces of minced egg whites and minced yolks. After mincing eggs both ways, I preferred mincing them separately and then mixing them to together.
The French Poodle House Salad
Ingredients
- butter lettuce
- hard boiled egg, pressed through a sieve with a spoon
- vinaigrette
(The original salad was just lettuce but it is also delicious with cut up tomatoes, thinly sliced mushrooms and thinly sliced cucumbers.)
Instructions
Assemble lettuce on a salad plate and sprinkle with the sieved egg. Drizzle with The French Poodle Vinaigrette or your favorite vinaigrette. (See also recipe below.)
Vinaigrette
Ingredients
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 small clove of garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Place all ingredients in a jar that has a lid and shake until well blended.
