salade@marguerite.ca

In La Cuisinière [a cookbook from the makers of Five Roses flour] there is a salad that derives its name from the shape it takes. The yolks of hard boiled eggs are bound with a salad dressing or mayonnaise and placed in the centre of a bed of crisp lettuce. The halved eggs (the white portion of the hard boiled eggs) are then arranged in a circle to give the impression of petals.