The “Mimosa” salad has been known to us for more than a dozen years, and most likely most of us have known him since childhood. This salad try to cook for the New Year's table. Firstly, it is delicate and pleasant to the taste, and secondly it has a beautiful appearance, and in cold days brings us memories of spring. But do we all know how to cook eggs for this salad? Some of you will immediately object to me, thinking that special knowledge is not required for this procedure. Of course, nothing terrible will happen if you cook them like ordinary eggs, but we want to offer you eggs according to a special recipe. The structure and taste of the boiled egg depends on the duration of cooking and some other features of the process, and if we take into account the fact that we use boiled eggs to decorate the salad, we also need them to be beautiful. So, before you boil the eggs, we recommend that you first wash them in warm water and soap. If you find cracks in the shell, then these eggs are better not to use as food. Also important is the size of the pan, in which they will cook. The larger the size of the pan, the higher the risk that they will break when they knock on each other during the cooking process. Eggs immerse only in cold water! Turn on high heat and bring some water to a boil. Then immediately reduce the heat and boil until cooked. Otherwise, the egg white will become very hard, which will make us salad “Mimosa” heavy. For salad, we need hard boiled eggs. But this is not all - it will be ugly if you decorate the salad with eggs, around the yolk of which a purple ring is “drawn”. So, in order to avoid this, mark the time - boil eggs for exactly 7 minutes after boiling and no more. Immediately after this, transfer the egg to cold water, where they should cool completely. Only then peel off the shell and as a result you will get beautiful and tender eggs with rich yellow yolk.
So, we have already learned how to cook eggs for salad, and now we can begin the rest of the processes.
Recipe 1. Salad “Mimosa” with rice
Ingredients Required: - tinned pink salmon,
- tuna or sardines - 1 can (240 g);
- rice - 100 g;
- cheese - 200 g;
- Onions - 1 pc .;
- carrot - 2 pcs .;
- chicken egg - 6 pcs .;
- mayonnaise - 300 g;
- fresh greens.
Put all the ingredients on the work surface for convenience. Wash the carrot gently with a brush, put it in a saucepan and cover with water. Boil carrots for half an hour.
In another pan, dip the eggs and cook hard boiled.
Gently wash the rice and boil until cooked - about 30-40 minutes. Then fold the rice into a colander, rinse it and drain. Crush the onions. Choose canned fish from the jar and mash the fillet with a fork. Grate cheese.
Cooked and chilled eggs, peeled from the shell and grate separately the whites from the yolks. Peel the cooked carrots, grate them on a coarse grater. That's all - all the ingredients for the salad you have already properly prepared, and you just have to collect the salad "Mimosa".
For this we need to take a beautiful wide dish. Lay out the first layer - fig. With mayonnaise, draw a mesh and cover with a second layer - fish mashed with a fork. Then close the fish layer with a layer of chopped onion and again draw the mesh with mayonnaise.
Now comes the third layer of lettuce - grated cheese, which we also close with the mayonnaise net. The fourth layer of lettuce is grated protein, which we will close with mayonnaise mesh. Then, the fifth layer will be a carrot, also covered with a mesh of mayonnaise. And finally, the last layer of lettuce, thanks to which our salad got this beautiful name - grated yolk.
We decorate the salad at our discretion, including our culinary imagination and our vision.
Recipe 2. Salad “Mimosa” with rice
- rice - 160 g;
- apple - 2 pcs .;
- pink salmon - 1 bank;
- egg - 5 pcs .;
- carrot - 3 pcs .;
- Onions - 1 pc .;
- cheese - 200 g;
- light mayonnaise - 200 g
First, wash the rice, fill it with cold water at a ratio of 1: 2 and cook. Boiled rice tilted in a colander, washed with cold water and leave in a colander. Grind onions. Boil carrots in a separate saucepan. After that let it cool well, clean it and rub it on a medium grater. Boiled and cooled eggs clean and separate the yolks from proteins. Peel the apples and grate them. Immediately sprinkle with lemon juice, so as not to darken. From the jar, choose pink salmon and knead with a fork.
We collect the salad. On a beautiful plate lay out the first layer - rice, mixed with chopped onions. The layer should be 1 cm high. Thinly grease with mayonnaise. Then lay out the second layer - pink. Also grease thinly with mayonnaise. The third layer of lettuce is protein and mayonnaise. Then the fourth layer is apples, which are sprinkled with grated cheese and smeared with a thick layer of mayonnaise. Then the layer is repeated in the same sequence. Layers in a salad should be repeated at least twice.
Now decorate the salad. To do this, grate the egg yolk on a fine grater and sprinkle on top of the salad. Cover the salad with a wrap and put it in the fridge for 8 hours.
This salad looks interesting in a transparent salad bowl, which allows you to see clearly all the layers through your walls.
Recipe 3. Mimosa salad with rice
- boiled rice - 200 g;
- canned fish - 200 g;
- canned corn - 100 g;
- egg - 4 pcs .;
- pickled cucumbers - 3 pcs .;
- mayonnaise - 100-120 g .;
- pepper and salt to taste.
Boil eggs. Let them cool, clean and separate the yolk from the proteins. Cut the pickled cucumbers into small cubes. Proteins and yolks separately rubbed on a grater. Fish choose their banks and mash with a fork.
Putting a salad. The first layer lay out boiled rice, which we will smear with a thin layer of mayonnaise. Then lay out a layer of fish and also grease with mayonnaise. The third layer - pickled cucumbers, which immediately lay out the canned corn. Then, a layer of shredded protein. Again, grease with mayonnaise and sprinkle with a layer of grated egg yolk. Decorate mimosa salad with green leaves.
Mimosa salad with rice - secrets and useful tips from the best chefs
- Mimosa salad can be served both on a wide flat dish and in a deep glass or crystal salad bowl.
- Egg yolks in any interpretation of the salad recipe must complete all layers. It was their beautiful and bright yellow color that gave the salad this beautiful name.