MIMOSA SALAD (LAYERED EGG AND CHEESE SALAD)
Mimosa Salad (Layered Egg and Cheese Salad): elegant, festive, appealing to an eye and delicious in taste!
Provided by Olga in the Kitchen
Categories Salads
Time 1h10m
Number Of Ingredients 10
Steps:
- Cook the vegetables: do not peel the vegetables. In a medium pot, place 1 medium Yukon potato and 1 medium carrot. Cover with water, bring to a boil over medium-high heat. Reduce the heat to low and cook carrot for 15-20 mins and take out with kitchen tongs or couple forks and continue cooking potato for 10 additional mins, until you can easily pierce potato with knife. Drain water and let the vegetables stand at room temperature to cool before peeling or refrigerate for faster cooling. Boil 5 eggs according to this post "Perfect Hard-Boiled Eggs" (click on link).
- How to Make Mimosa Salad:Take 2 herring slices from the package and place on a plate lined with paper towel. Pat herring with paper towel to remove excess oil. Cube herring into 1/4" cubes. In a 5-6" diameter salad plate, spread herring in circle in the center of the plate, pressing gently down with a fork. Drizzle 1/4 tsp white distilled vinegar and 1/4 tsp finely grated onion.
- Using a cheese grater, finely grate 1 medium potato evenly over the herring and gently press down with a fork. With a dull knife, spread 1 1/2 tbsp mayo over potatoes. Using same cheese grater, finely grate 1 medium carrot over the salad, press down with fork and cover with 1 1/2 tbsp mayo.
- Into the sieve, grate 1 kosher dill pickle, squeeze out the juice and spread evenly over carrot. Cover with 1 1/2 tbsp mayo. Grate 2 strings of mozzarella cheese onto cheese grater and evenly spread over the salad. Gently press down with fork and cover with 3 tbsp mayo. Separate boiled egg whites from egg yolks. Grate 4-5 egg whites onto cheese grater evenly over the salad. Press down with fork and cover with 3 tbsp mayo. Using grater, top with finely grated 3-4 egg yolks along with fresh parsley and sprinkle with ground black pepper. (Be very gentle with egg yolks so you don't squeeze and mash them. You want the grated egg yolks to fall onto mimosa like snowflakes). Refrigerate until ready to serve.
- This salad is good refrigerated for 3-4 days.
MIMOSA SALAD
This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. The dressing gives a lovely color and finish to the salad
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange Lettuce on a large platter or individual plates.
- Lay the sliced eggs and sliced musrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad.
- In a blender or food processor mix all the ingredients for the dressing blend well.
- Put dressing in a cruet.
- Pour over salad just before serving or let everyone put their own dressing on the salad at the table.
MIMOSA SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
- In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.
MIMOZA SALATA (Салат Мимоза)
You have to try this Mimoza Salata (Салат Мимоза)! A delicious Russian layered salad popular during celebrations and holidays. A hearty salad with Tuna, Potatoes, Carrots, Eggs and of course, lots of Mayo. Who needs regular potato salad when you can have Mimosa Salad!
Provided by Peter Kolesnichenko
Number Of Ingredients 9
Steps:
- In a saucepan, boil the peeled potatoes and carrots for about 20 minutes, or until they are soft. Allow to cool and set aside.
- Cook the eggs until they are hard boiled, for about 10 minutes. Don't overcook as you need the egg yolks bright yellow. Allow to cool and peel. Remove the egg yolks from the egg whites. Separately grate the egg whites and set aside. Using a fork, gently crumble the egg yolks until they are in small pieces.
- Finely dice the white onion. Set aside. If you are using yellow onions which have a sharp bite, put them in boiling water for 2 minutes then strain before using. This will reduce the bite of the yellow onions.
- Drain the tuna, mash it using a fork with about ¼ cup mayo.
- On a serving platter, 7" springform pan or glass deep dish, start to layer your ingredients.
- Grate the peeled potatoes over the dish and evenly spread across the entire base. Add a few tablespoons of mayonnaise (or drizzle evenly), using the back of the spoon to thinly spread across the dish, gently pressing into the potatoes. Sprinkle salt and pepper over the potatoes.
- Spread evenly the tuna over the grated potato. Put the chopped onions evenly over the tuna.
- Add more mayonnaise to thinly spread across the dish.
- If you want to use the cheese for this recipe, add in at this layer, and lightly cover with mayo.
- Grate the carrots, spread evenly over the tuna mayo layer, and lightly cover with another layer of mayonnaise.
- Layer the grated egg whites evenly across the Mimoza Salad. Add the final layer of mayonnaise.
- The final layer is the crumbled egg yolks and fresh dill. Refrigerate for at least 2 hours before serving.
MIMOSA
Mix a classic mimosa cocktail with orange juice and champagne - or use prosecco if you prefer a different sort of bubbly. It's an easy fix when entertaining
Provided by Good Food team
Categories Drink
Time 5m
Number Of Ingredients 2
Steps:
- Half-fill each of 6 glasses with champagne, then carefully pour in the orange juice until the glass is full.
Nutrition Facts : Calories 147 calories, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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