December 7, 2018

Mimosa Salad (Layered Egg and Cheese Salad)

Mimosa Salad (Layered Egg and Cheese Salad): elegant, festive, appealing to an eye and delicious in taste! This salad is simply gorgeous! Everything is finely grated, every ingredient scattered equally throughout the salad making this salad look so decadent. That elegant egg yolk finish just puts this dish over the top!

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Mimosa Salad (Layered Egg and Cheese Salad): elegant, festive, appealing to an eye and delicious in taste! | olgainthekitchen.com

We had always used herring in this salad because we love the salty and tangy taste of herring in such salads. The main ingredients of mimosa are: cheese, eggs, fish, onion and mayonnaise. We also add carrots for a bit of contrast and taste, and little bit of pickles to make it less bland and bring a bit of tang to it.

Mimosa salad had been a staple at our family at every major holiday, for as long as I can remember. I don’t know about nowadays, but when we were kids, people had mimosa salad as one of the dishes at every wedding. They would prepare it in small plates (smaller than mine), and feed 300-400 people at weddings. Can you imagine how many plates and how much effort people put into weddings back in the days? This salad is so easy to make, but a little timely, especially if you want it to look elegant and so perfect.

Using Mayo in Mimosa Salad

Every layer of different ingredient is separated by a very light layer of mayo. The mayo amount in ingredients below might differ for you because if you use a smaller plate or bigger plate, you will end up needing less or more. No matter what size plate you use, remember this: spread enough mayo to cover the previous ingredient. Use light amount of mayo and gently spread with a dull knife. It might sound like a lot of mayo, but it’s not much. We dislike salads that are lacking dressing. Also, I make this dish maybe 3 times a year. A little more calories for holidays is nothing. After all, Christmas calories don’t count! 😀

Another little tip! If you have Eggland’s Best eggs, use them! Their egg yolks are so yellow, I don’t think there are any other brand with such beautiful yolks. Your mimosa salad will look amazing, bright and yellow. I always use this brand when I need to show off those egg yolks in my cooking or baking! 🙂

Mimosa Salad Ingredients:

  • Herring
  • Yukon potatoes – cooked and peeled
  • Medium carrot – cooked and peeled
  • Kosher dill pickle – grated
  • Mozzarella cheese (2 strings)
  • Boiled eggs – separated when boiled
  • Mayo
  • Distilled white vinegar
  • Finely grated yellow onion
  • Ground black pepper for garnish

How to Cook Vegetables for Mimosa Salad:

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 Egg and Cheese Salad:

1. 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.

2. 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.

3. 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). Cover with plastic food wrap and refrigerate until ready to serve.

This salad is good refrigerated for 3-4 days.

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

MORE SALAD RECIPES TO ENJOY:

Mimosa Salad (Layered Egg and Cheese Salad)

Servings: 8 -10
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Mimosa Salad (Layered Egg and Cheese Salad): elegant, festive, appealing to an eye and delicious in taste!

Ingredients

  • 2 herring slices
  • 1 medium Yukon potato – cooked and peeled
  • 1/4 teaspoon distilled white vinegar
  • 1/4 teaspoon finely grated onion
  • 1 medium carrot – cooked and peeled
  • 1 kosher dill pickle – grated
  • 2 oz mozzarella cheese 2 strings
  • 4-5 boiled eggs – separated when boiled
  • 11 tablespoons mayo give or take
  • ground black pepper for garnish

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. This salad is good refrigerated for 3-4 days.
Author: Olga in the Kitchen

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