Mimosa Salad Layered Egg And Cheese Salad Recipes

MIMOZA SALATA (Салат Мимоза)

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 SALAD

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.