Oct 18 2012

by Heidi Leon Monges

Recipe // Egg salad & mustard dressing

egg salad and mustard dressing1

These days I haven´t been cooking much, there are so many personal projects and work assignments that have left me out of the kitchen (and away from here) apart from last week when I invited Juliana, Julee & Karen for a Mexican-ish lunch.


egg salad table setting

egg salad table setting bw


After a mental search of all my favorite mexican recipes repertoire (meaning: easy to replicate in Asia), I decided to adapt the classic Cochinita Pibil dish into a modern and healthier version so Salmon Pibil was served. To my own surprise, it was very well welcome (and eaten); although I think that dish still needs some tuning before posting it over here.

Apart ça, it has been salads, sandwiches and dishes that takes less than 5 minutes to put together so I can continue focusing on work & projects. However, even though I know it doesn´t sound fancy, this chopped hard boiled egg & romaine salad (served with leftover mushrooms & pearl barley risotto) did the works perfectly, mostly because of that rocking dressing.


Mustard dressing

yield: 1 small mason jar / abt 4 servings

2 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp extra-virgin olive oil
2 tbsp vegetable oil
fleur de sel

Combine all ingredients in a small mason jar with a tight fitting lid. Shake well for about 30 seconds or until emulsified.
Adjust salt and pepper to taste.


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