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Food
Salade Mimosa

Renoir loved the Fournaise restaurant on one of the islands along the Seine and there painted the famous "Le dejeuner des canotiers" ("The Luncheon of the Boating Party" 1881). Madame Fournaise often served this salad to the artist and his friends.

1 Little Gem lettuce, see note
1 Batavia (crisphead) of soft lettuce
1 head chicory (Belgian endive)
3 hard-boiled eggs, shelled and halved
1/2 cucumber, thinly sliced
4 ounces cherry tomatoes, halved
4 ounces radishes, halved
2 tablespoons chopped fresh chives
For the vinaigrette:
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
6 tablespoons extra-virgin olive oil
Salt and pepper


Start by making the vinaigrette: In a small bowl, whisk together the vinegar, mustard and sugar. Gradually whisk in the oil until combined, then season to taste; set aside.

Trim the lettuces and chicory, discarding any tough or damaged outer leaves, and tear the rest into small pieces, then place in a large bowl. Roughly chop the eggs whites and scatter over the leaves.

Add cucumber, radishes and tomatoes. Pour the vinaigrette over the salad and toss well. Transfer to a large serving plate or shallow bowl. Press the cooked egg yolks through a fine sieve over the top of the salad and serve at once, garnished with chives. Makes 4 servings.

Tester's note: Any combination of small-leaf lettuces (Boston or Bibb) or field greens will do nicely, but be sure to include the Belgian endive for its distinctive flavor and crunch. Please, no iceberg or romaine.

"The Impressionists' Table" by Pamela Todd

Thursday, August 02, 2001

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