2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
"Mimosa" is one of the most popular salads for the festive table throughout the European post-Soviet space. It was included in the mandatory menu for the New Year or March 8, taking its place of honor among the plates with Russian salad, herring under a fur coat, sprats with lemon and olives.
Two words about the snack
Mimosa salad is made in layers. It got its name from the bright yellow top of the egg yolk. After all, this is exactly what the first spring flowers look like, which appear on a wide sale before Women's Day. And, of course, multi-colored layers of those products that are used to prepare the dish. 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 cooked 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, it will literally melt in your mouth. Only you need to smear "Provencal" moderately, otherwise the foodit 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 (layers) will become one of the most winning dishes for all occasions.
Classic Recipe: Ingredients
Before you start the rituals in the kitchen, decide whether your meal will be with fish or meat components. The fact is that either canned food is placed in it (sardines in oil, sprats, tuna), or pieces of sausage, ham or boiled chicken breast. To begin with, we will analyze how Mimosa fish salad is prepared. Layers in order: in our version, rice, then fish, green onions, egg white, carrots, yolk. After each layer is smeared with mayonnaise. Here, by the way, we have listed all the necessary ingredients. And now the process in detail.
Classic Recipe: Cooking
So, to make a mimosa salad (you can put the layers in order immediately on the plate in which you put it on the table), boil a little more than half a glass of long rice until crumbly. More if you plan to cook 2 servings. Spread it evenly, shaping it to match the shape of the dish. Make a mesh of mayonnaise. Remove the fish from the jar, remove the bones, mash the fillet with a fork. Put on rice, smooth with the blade of a knife, also pro-mayonnaise. Finely chop a bunch of green onions, you can with the heads. Scatter it over the surface of the salad, lightly grease with Provence. Next, the recipe recommends laying eggs in the Mimosa salad in layers. Hard boil 4-5 eggs, cool. Cut the egg white and carefully remove the yolks. Proteins grate or chop finely. Spread a layer evenly, make a mesh of mayonnaise. Boil 2-3 carrots, peel, grate and also send to the salad. Slightly s alt and pepper. Add mayonnaise again, spread well. Grate the yolks last and carefully sprinkle the dish with them. How to decorate Mimosa salad in layers: the recipe suggests sticking fresh parsley and dill sprigs into it or spreading it around. Let it brew properly, and treat yourself to he alth!
Mimosa cheese and ham
As already mentioned, our dish can be presented in different versions. For example, Mimosa salad with cheese. Layers, of course, will already be from other products. But the taste of the appetizer will not yield to the ever-living classics. So: boil 5-6 potatoes in their uniforms. Cool, peel, grate immediately into a flat salad bowl. S alt, pepper and brush with sour cream. Cut 100 grams of ham or boiled sausage into strips and lay on top. Apply a mesh of mayonnaise. Next is a layer of several pickled or pickled cucumbers. You can replace it with pickled bell peppers, chopped into strips. More mayonnaise. Boil 4-5 eggs, peel, finely chop and also spread over the surface of the previous layer, s alt. Top with Provencal sauce again. The last is a layer of grated cheese of any kind - which you like best, of course, yellow. They generously sprinkle not only the top of the salad, but also sprinkle it from the sides. Add a couplegreen parsley sprigs and a couple of onion stalks - a 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 a spicy Mimosa salad with crab sticks and Korean carrots. The sequence of layers looks like this: a few grated potatoes, s alted and peppered, smeared with mayonnaise. Then a layer of Korean carrots and green onions. Between them mayonnaise. The fourth layer is made from chopped crab sticks with Provence, and the last layer is made from cheese. Great look, great taste. A treat for all food lovers.
Mimosa Tenderness
Amazingly tender Mimosa salad comes out according to this recipe. Cut the onion into half rings and soak it in acidified water for about an hour to remove the bitterness. Boil 5 eggs, separate the whites, finely chop, arrange in a mold, grease with mayonnaise. Grate the Dutch cheese and make a second layer. Freeze the butter in advance, grate and lay next. Top 0 squeezed onion flavored with mayonnaise. Now chopped crab sticks. Real crab or shrimp meat will do. A layer of grated sweet and sour apples is placed on it. Flavor them too with mayonnaise, and top,of course, sprinkle with grated yolk. After impregnation from such a "Mimosa", you will not be able to tear off the guests until the salad is eaten to the crumbs.
Helpful tips
What else can you recommend about the dish? Cook it with mushrooms and meat, with layers of fresh tomatoes, potatoes and eggs. And add quite a bit of ready-made mustard to the dressing. The taste will be original, spicy, attractive. Or make one of the layers from raw carrots with garlic and mayonnaise. Everyone who tries the salad will also like it.
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