CHUCKANUT SALAD
1 large egg, whole
¼ cup vinegar
1 large egg yolk
¼ cup water
½ cup sugar (scant)
¼ tsp salt
½ tsp dry mustard
2 tablespoon butter
½ tsp cornstarch
½ cup mayonnaise
In a small bowl, whisk together the whole egg, egg yolk, sugar, mustard and cornstarch. In a saucepan combine vinegar, water and salt. Bring mixture to a boil over moderate heat.Whisk the egg mixture into the vinegar mixture and cook, whisking, for 1 minute or until it is thickened. Remove pan from heat and whisk in the butter, then the mayonnaise. Cover and chill.
Salad:
4 cups small broccoli flowerettes
½ to ¾ cup raisins (I use golden)
1 cup sliced mushrooms
You can substitute cauliflower for part of the broccoli. In a large bowl, combine gently the broccoli, raisins and mushrooms. Pour the dressing over the mixture. Toss the salad well and serve. (May add salt and pepper to taste)
The secret is the combination of sweet dressing and broccoli.
Serves 6. Double the recipe for a potluck.
** About this Recipe **
This recipe was provided by one of our local residents, Katie Lawson, who received it from the Chef at Chuckanut Manor. Minor changes to the original recipe reflect Katie's preference for vegeterian meals.
Katie Lawson is an Amazon Herb Representative, promoting anti-aging herbs formulas and herbs substainable harvested.
Chuckanut Manor Seafood and Grill is located on Scenic Chuckanut Drive (Hwy 11) overlooking Samish Way and The San Juan Islands. They are a casual dining destination restaurant offering great food and exceptional service - all in a beautiful service.
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