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July 30, 2010

Egg Salad Florentine

Published Wednesday, July 01, 2009

YIELD: 24 SALADS 1 cup grated Parmesan cheese 5 cups white wine vinegar 1 cup olive oil ⅔ cup chopped fresh parsley 2 tsp. salt ½ tsp. white pepper 8 lbs. small new potatoes 1 lb. slivered red onions 48 large peeled, hard-cooked eggs 4 lb. 8 oz. fresh spinach leaves 24 slices bacon, cooked crisp and crumbled 1½ cups walnuts, finely chopped 1. Prepare dressing: whisk together cheese, vinegar, oil, parsley, salt, and pepper. Reserve 2 cups dressing for potatoes; cover and refrigerate ...

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