How to prepare mimosa salad

No festive table costs without all familiar rolling salads. Mimosa is no exception: it is easy to decorate and serve on a table as a separate dish. The surface of the salad is decorated with rascatched egg yolks, as well as flowers made of boiled carrots and eggs. Simplicity of preparation and all familiar taste will delight your guests and loved ones, besides this, you can make changes to the classic recipe, thereby creating new variations of Mimosa salad and surprising their friends. In this article, you will find a classic salad recipe, make it up from it and experiment.

1

What do you need to prepare mimosa salad

The entire salad recipe assumes many boiled vegetables and canned fish. Most of the hosts prefer Sair in oil, as these canned food is saturated, fish and give the aroma to the rest of the salad at the expense of the oil in the bank. In fact, it is better to use canned food with salad tuna slices in its own juice. It is the tuna that meets in the Mimosa salad if you try to order it in the restaurant. Watch out such canned goods and you will appreciate the recipe.

• 1 bank of fish canned tuna of Salada at least 200 grams;
• 300 gr potato;
• 200 g of carrots;
• one big bulb;
• 150 grams of solid cheese;
• mayonnaise;
• 4 eggs;
• greens and spices to your taste. As a rule, dill and parsley are used.

If you want to decorate a salad on top, then take one egg more. You will need a sharp delicate knife.

2

Mimosa salad recipe

The preparation of salad begins with a decline of all vegetables. Clean potatoes and carrots, put them on to boil on a strong fire. In a separate saucepan, put eggs. While these ingredients are boiled, do with other preparations:

• Open canned jar and lay out fish in a bowl. Take the plug and frow it hard until the fish starts reminding my puree.
• Put fish into a salad bowl in which you will collect all salad. Light the shovel and on top. Lubricate it with mayonnaise, the layer of mayonnaise should be thin enough, crumple it with a fork.
• By this time, vegetables can be ready, check the readiness for a fork or toothpick. When they can easily enter potatoes and carrots - vegetables are ready and you can pull them out.

• Cool vegetables and eggs. Clean eggs from the shell. You can make everything under cold water so as not to damage your hands with a hot steam during cooking.
• Grind carrots, potatoes on a shallow grater. Eggs separating on yolks and proteins. Scroll on the grater separately proteins from yolks.
• Put proteins on the fish and also scatter.
• It is best if you can also smear the proteins with a thin layer of mayonnaise and dissolve.
• Put a grated carrot on the squirrels, lubricate the mayonnaise again.

• Cut fine onions. The smaller - the better. Put it on carrots.
• The next layer will be potatoes, which is lubricated by mayonnaise more generously.
• You have only left to lay out yolks to the very top of salad. Gently scatter them. Already on yolks put beautifully greens.

On the potato layer, you can pour a little fish juice from the jar, so that the salad gets saturated and juicy, but the lettuce of tight consistency is better to refrain from this.

Egg cut half a zigzag cutout, divide it into two parts. Each piece put on the twig of parsley or dill - you will have a kind of flower, which is beautifully complement than the glade from yolks.