Japanese Egg Salad - A Twist On Eggs And Mayo - cooking recipe

Ingredients

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

Preparation

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