My mom made a special salad dressing, a sort of egg vinaigrette. She made it mostly in the summer when Boston or butter lettuce was abundant. It's so much better with these lettuces. Eggs, oil and vinegar, onion, seasonings, it made this creamy delectable salad you couldn't stop eating. Especially me. It's always been my favorite. When I helped her in the kitchen, I got to be the "taster" making sure it was just right! At the dinner table, I made my mom and dad take their servings so I could eat the rest! I would just stuff myself with it.
My mom passed away in September of 2000 after a lengthy battle with ovarian cancer. She hadn't been eating much for a while before that, or cooking, so it's easily been longer than 15 years since I've eaten this salad. Even though I've glad the recipe in my head all this time, I've never been motivated to make it. Until this summer.
I planted a container garden. Cucumbers, tomoatoes, red peppers and Boston lettuce. It's been one of my best growing items! I began to think that my first time growing lovely vegetables deserved a luscious salad dressing. What a more fitting tribute than my mom's dressing!!! As I harvested the head of lettuce I got very excited, and a little nervous. Would I really remember how to make it? Would it taste like hers did?
I have to tell you, it was delicious! Just as I remembered. I can only think how proud my mom is knowing I'm carrying on this delightful family recipe! And I know she'd love me to share it, so I will. Enjoy!
Mom's Egg Vinaigrette:
1/4 cup canola oil
3-4 T apple cider vinegar
5 hard boiled eggs
Morton's Natures Seasonings
3 T chopped onion
Hard boil the 5 eggs and cool. When cool, peel them. In a large bowl, combine the oil, vinegar and Nature's Seasonings. Use a garlic press to squeeze only the onion juice into the bowl. Add the egg yolks to the bowl and mash into the dressing. Finely chop the egg whites, add to the bowl. Tear the lettuce, add to the bowl and toss. Bon appetit!