Japanese Egg Salad - A Twist On Eggs And Mayo

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup rice
• 1 cup french dressing (recipe below)
• 1/2 small yellow onion, chopped finely
• 6 hard-boiled eggs
• 4 sweet gherkins, chopped
• 1 lb cooked shrimp (peeled and deveined)
• salt and pepper, to taste
• 6 romaine lettuce leaves
• 1/2 cup red cabbage, shredded
• 1/2 cup carrot, shredded
• 2 tablespoons tomato sauce
• 2 teaspoons capers, chopped
• 2 tablespoons scallions, chopped
• 1/4 cup black olives, chopped
• 1 cup salad oil
• 1/4 cup wine vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dried basil, rub between fingers to waken flavor
• 1 large garlic clove, cut in half
• 1/2 teaspoon dry mustard
• 1 teaspoon paprika
• 1 tablespoon worcestershire sauce
• 2 teaspoons yellow onions, grated

Recipe

• 1 cook rice per instructions on box, drain.
• 2 add 1/2 cup of french dressing (see below), onion, three (3) of the eggs - diced, pickles, and the shrimp. salt and pepper to taste. gently mix so all ingredients are coated with the dressing; chill.
• 3 on a chilled, large serving platter arrange the romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (reserve a couple tablespoons of the cabbage and carrots for garnish.).
• 4 use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
• 5 grate the remaining egg whites and yolks separately. sprinkle over the salad.
• 6 mix the remaining 1/2 cup of french dressing with tomato sauce, capers and scallions; drizzle over the salad. garnish with reserved shredded cabbage and carrots, and the chopped olives.
• 7 keep chilled until ready to serve. refrigerate leftovers.
• 8 french dressing:.
• 9 add all the ingredients into a sealable container, shake thoroughly. remove garlic before serving. refrigerate leftover dressing.