Salad-in-a-boat

Ingredients

• Servings: 6
• 2/3 cup water
• 5 tablespoons butter
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour
• 3 large eggs
• 3/4 cup swiss cheese, shredded
• 1 1/2 cups spinach leaves
• 8 cherry tomatoes
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/4 teaspoon cumin, ground
• 1 cup raw cauliflower, sliced
• 1/4 lb raw mushrooms, thinly sliced
• 1 cup frozen peas (thawed)
• 1 cup celery, thinly sliced
• 2 green onions with tops, sliced
• 6 large eggs, hard-cooked

Recipe

• 1 in a 2-quart pan, bring water, butter and salt to a boil.
• 2 when butter melts, remove pan from heat and add flour all at once.
• 3 beat / whisk until well blended.
• 4 return pan to medium heat and stir rapidly for 1 minute or until a ball forms in the middle of the pan and a film forms on the bottom of the pan.
• 5 remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy.
• 6 add cheese and beat until well mixed.
• 7 spoon into a greased 9" round pan with removable bottom or spring-release sides.
• 8 spread evenly over bottom and up sides of pan.
• 9 bake crust in a 400º oven for 40 minutes or until puffed and brown -- turn off oven.
• 10 with a wooden pick, prick crust in 10 to 12 places and leave in a closed oven for about 10 minutes to dry.
• 11 remove pan from oven and cool completely.
• 12 remove crust from pan.
• 13 prepare egg/vegetable salad.
• 14 in a bowl, stir all ingredients except eggs together as listed.
• 15 coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture.
• 16 line bottom and sides of boat with spinach leaves.
• 17 cut each tomato in half.
• 18 pile egg salad over spinach and garnish with cherry tomatoes.
• 19 cut boat in thick wedges.
• 20 enjoy!