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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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.