Mimosa Salad Recipes

MIMOSA SALAD (LAYERED EGG AND CHEESE SALAD)

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

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

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.

MIMOSA SALAD

Steps:

• For this salad, it is better to use a deep glass bowl.
• Put canned fish on the bottom without any liquid and mash with a fork.
• Spread mayonnaise on it.
• Then top with finely grated egg whites and again mayonnaise.
• After that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
• The top is decorated with grated yolks.