Serves 4 to 6
• 6 eggs
• 3 Tbs. butter
• salt and pepper to taste
• 4 Tbs. minced fresh parsley
• 3 Tbs. minced fresh chives
• 3 Tbs. minced fresh dill weed
• ½ Tbs. minced fresh cilantro (coriander leaves)
• 2 Tbs. homemade mayonnaise
• 1 recipe Sour Cream Dressing II
• red leaf or salad bowl lettuce
• 3 fresh, ripe tomatoes
• 1¼ cups sliced pickled beets
garnish
• parsley sprigs
• radish rosettes
1. Make 3 thin, plain 9-inch omelets, using 2 eggs and 1 tablespoon butter for each, according to the directions. Turn them out of the pan without folding, stack them on a plate, and set them aside.
2. Combine the minced parsley, chives, dill, and cilantro with the mayonnaise and a little salt and pepper. Spread ⅓ of this mixture evenly over 1 of the omelets and roll it up tightly. Place it seam side down on a plate so that it will not unroll. Spread and roll the other 2 omelets the same way. Put the omelets in the refrigerator to chill for an hour or two.
3. The salad can be arranged on individual plates or on a serving platter. First, arrange the lettuce leaves on the platter, then slice the tomatoes and put a layer of tomato slices over the lettuce in a pretty pattern. Put a slice of pickled beet on top of each tomato slice.
4. Cut the chilled omelet rolls in slices about ¾ inch thick. Arrange the omelet slices over the tomato and beet slices. Garnish the platter with parsley twigs and radish rosettes and pass the chilled dressing separately as you serve.
