Green Salad Mimosa-Boiled Egg Garnish 2-3 servings 2-3 eggs (make sure eggs are not cracked) 2 tablespoon lemon juice, or rice vinegar 1 tablespoon mustard 1/3-1/2 cup neutral oil 2 heads butter lettuce, or spring mix for 2-3 servings, rinsed Salt and pepper to taste Directions: How to boil egg; Fill small saucepan half way up with water. Bring water to boil, boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the fat end containing the air pocket. Cut each egg in half, remove egg yolks. Chop egg yolks and set aside. Now chop the egg whites, set aside. Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill Vinaigrette: In a bowl, whisk together the mustard, salt, pepper, lemon juice. Slowly add the oil, in a thin stream, whisking all the time until the dressing is emulsified. Salad Assembly: Dab lettuce with a towel to remove excess water. (When lettuce is wet, salad dressing will run off the salad greens). In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each serving plate and garnish with some of the diced egg white and a dusting of the yolk. For simpler version, serve salad with boiled eggs, cut in half. Nutritional value 1 egg: Calories 75 Protein 7 gram Fat 5 gram Nutritional value 1 cup lettuce: Calories <10 Vitamin A 36%daily value Vitamin K 70% daily value Vitamin C 10%daily value.