Mimosa is one of the most popular salads for the festive table in the entire European post-Soviet space. He entered the obligatory menu for the New Year or March 8, taking his place of honor among plates with olivier, herring under a fur coat, sprats with lemon and olives.
Two words about a snack
Mimosa salad is made in layers. It got its name thanks to the bright yellow top of the egg yolk. After all, this is how the first spring flowers look, which appear in wide sale before Women's Day. And, of course, multi-colored layers of those products that go into cooking. What else is important to remember if you decide to treat your loved ones with a delicacy? In order for the Mimosa salad, laid in layers on a dish, to be juicy and tasty, it must be prepared at least 3-4 hours before serving. And ideally - the night before the holiday. Then all the components are well saturated with a mayonnaise layer. And your Mimosa salad (in layers) will acquire a delicate, pleasant texture and will literally melt in your mouth. Only miss with "Provence" you need to moderate, otherwise the food will turn out to be too high-calorie or will look swollen, unsightly in appearance. If all the recommendations are followed, then the wonderful Mimosa salad (in layers) will become one of the most winning dishes for all occasions.
Classic Recipe: Ingredients
Before you begin the priesthood in the kitchen, decide on the fish or meat components will be your meal. The fact is that they put either canned food (sardines in oil, sprats, tuna), or pieces of sausage, ham or
boiled chicken breast. To begin with, we will analyze how the Mimosa fish salad is prepared. Layers in order: in our version, rice, then fish, green onions,
egg white, carrots, yolk. After each layer there is a smearing with mayonnaise. Here, by the way, we have listed all the necessary ingredients. And now the process is in detail.
Classic Recipe: Cooking
So, to make a mimosa salad (you can lay the layers in order right away in the plate in which you will put it on the table), boil a little more than half a glass of long rice until crumbly. You can do more if you plan to cook 2 servings. Spread it evenly, giving it a shape that matches the shape of the dish. Make a net of mayonnaise. Remove the fish from the can, remove the seeds, mash the fillet with a fork. Put on rice, flatten with a knife blade, also promyonaetsone. Finely chop a bunch of green onions, it is possible with heads. Sprinkle it on the surface of the salad, lightly grease with "Provence". Further, the recipe recommends laying eggs in the Mimosa Layers salad. Hard boil 4-5 eggs, cool. Cut the protein and carefully remove the yolks. Protein grate or chop finely. Spread the layer evenly, make a mesh of mayonnaise. Boil 2-3 carrots, peel, grate and also send to the salad. Add a little salt and pepper. Add mayonnaise again, coat well. Grate the yolks last and sprinkle them thoroughly. How to decorate Mimosa Salad layers: the recipe suggests sticking it in it or spreading around a sprig of fresh parsley and dill. Let it brew properly and help yourself to health!
Mimosa cheese and ham
As already mentioned, our dish can be presented in different ways. For example, the salad "Mimosa with cheese." The layers, of course, will be from other products. But the taste of the appetizer will not give way to an ever-living classic. So: boil 5-6 potatoes in their uniforms. Cool, clean, grate immediately in a flat salad bowl. Add salt, pepper and grease with sour cream. Gram 100 ham or boiled sausage, cut into strips and lay on top. Apply a mesh of mayonnaise. Following is a layer of several pickled or pickled cucumbers. You can replace the pickled bell peppers, chopped straws. Mayonnaise again. Boil 4-5 eggs, peel, chop finely and also spread over the surface of the previous layer, salt. Flavor again with Provence sauce. The last is a layer of grated cheese of any kind - which you like, of course, yellow. They generously sprinkle not only the top of the salad, but also sprinkle on the sides. Add a couple of green sprigs of parsley and a couple of onion stalks - the magnificent cheese "Mimosa" is ready to decorate your table!
Mimosa with crab sticks
If we say that the culinary process is a creative process, no chef will deny it. After all, it is not enough to be able to cook strictly according to recipes, observing the composition and quantity of ingredients to the smallest detail. It is also important to be able to fantasize, invent, create. Try to cook spicy Mimosa salad with crab sticks and Korean carrots. The sequence of layers looks like this: a few grated potatoes, salted and pepper, greased with mayonnaise. Then a layer of Korean carrots and green onions. Between them mayonnaise. The fourth layer - from chopped crab sticks with Provence, and the last - from cheese. Great view, great taste. A delight for all lovers to eat properly.
"Mimosa tenderness"
A stunningly tender Mimosa salad comes out with this recipe. Cut the onion in half rings and soak it in acidified water for about an hour to remove the bitterness. Boil 5 eggs, separate the squirrels, finely chop, put into shape, grease with mayonnaise. Grate
Dutch cheese and make a second layer. Freeze butter in advance, grate and lay next. Top 0 squeezed onions, flavored with mayonnaise. Now chopped
crab sticks. Real crab meat or shrimp is also suitable. A layer of grated
straws of sweet and sour apples is placed on it. Flavor them with mayonnaise too, and naturally sprinkle the top with grated yolk. After impregnation from such a “Mimosa”, you will not be able to tear guests away until the salad is eaten to a crumb.
Useful Tips
What else can I recommend to you regarding the dish? Cook it with mushrooms and meat, with layers of fresh tomatoes, with potatoes and an egg. And in the dressing, add quite a bit of ready-made mustard. The taste will be original, spicy, attractive. Or make one of the layers from raw carrots with garlic and mayonnaise. Everyone who tastes the salad will also like it.