Japanese Egg Salad - a Twist on Eggs and Mayo

Ingredients

• 1/2 cup white 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

French Dressing

• 1 cup salad oil
• 1/4 cup white wine vinegar
• 1 teaspoon white 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

Directions

1. 1

   Cook rice per instructions on box, drain.

2. 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. 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. 4

   Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.

5. 5

   Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.

6. 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. 7

   Keep chilled until ready to serve. Refrigerate leftovers.

8. 8

   French Dressing:.

9. 9

   Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.