A mimosa is a layered salad based on grated egg yolks.
½ cup (100g) wild rice
Sea salt and freshly ground black pepper
2 bunches (350g) asparagus, trimmed and halved lengthways
3 eggs at room temperature
1T lemon juice
¼ cup (60ml) extra virgin olive oil
1t Dijon mustard
A pinch of cayenne pepper
50g frisée lettuce
1 punnet baby cress, to serve
Bring the rice to the boil in a saucepan with 500ml water. Simmer it, covered, for about 40 minutes or until the grains are tender, then drain the rice.
Bring a separate saucepan of salted water to the boil. Add the asparagus and boil it. Remove the asparagus using a pair of tongs and transfer it to a bowl of cold water. Keep the water boiling in the saucepan.
Prick the eggs with a pin at the wide end, then gently lower them into the boiling water and let them simmer for 10 minutes. Remove the eggs and let them cool under running water before peeling them.
Mix the lemon juice and olive oil in a large bowl with the mustard and cayenne pepper. Season with salt and pepper and stir. Add the lettuce, rice and asparagus and toss to combine. Transfer the salad to a serving plate and grate the eggs on top. Sprinkle the baby cress on top and serve.
Originally published in HL Jan/Feb 2016