Japanese Egg Salad - A Twist On Eggs And Mayo

• 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

1. Cook rice per instructions on box, drain.
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. 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. Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
5. Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.
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. Keep chilled until ready to serve. Refrigerate leftovers.
8. French Dressing:.
9. Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.

white rice, yellow onion, eggs, sweet gherkins, shrimp, salt, red cabbage, carrot, tomato sauce, capers, scallions, black olives, french dressing, salad oil, white wine vinegar, white sugar, kosher salt, fresh ground black pepper, basil, garlic, dry mustard, paprika, worcestershire sauce, yellow onions

Taken from www.food.com/recipe/japanese-egg-salad-a-twist-on-eggs-and-mayo-381615 (may not work)