I wouldn’t say Mimosa salad is a traditional dish of the Ukrainian cuisine, but it’s become extremely popular in the post soviet time as one of the alternatives to an overused Russian salad (or, as we call it, Olivier 🙂 ) Mimosa is tender and delicious, but if you’re trying to lose weight, perhaps it’s not the best option for you – the salad is rather nutritious, just like any other layered salad with mayonnaise. Anyway, if you attend any family gathering or celebration in Ukraine, most probably you’ll see a peculiar yellow dish on the table. Here are a couple of photos my family sent me. I have a masochistic tendency to ask them for such photos after every celebration – it gives me an effect of presence and keeps my memories of the Ukrainian food alive.
The dish has got its name from Mimosa flowering plant because of similar colors and texture – fluffy and tender.
Image source – Flickr
1 or 2 cans of fish in oil, drained
3 hard boiled eggs
2 carrots, boiled and peeled
4 middle sized potatoes, boiled and peeled
2 middle sized onions
And this is how you make it
To make this salad, you’ll need a deep glass bowl. The first layer – two grated potatoes. Spread some mayonnaise all over them. I prefer the very minimal quantity of mayonnaise, but it depends on personal preferences – feel free to put more if you wish. Then goes a layer of fish – use the whole can. Cop the onion finely and put it into the vessel with hot water for a few minutes, so it would lose its bitterness. Then drain the water and spread the onion evenly over the fish. Sprinkle it with oil from the fish can. Next level – the remaining two potatoes, grated, evenly spread over the onion and topped with a thin layer of mayonnaise. Next level – grated carrots with a thin layer of mayonnaise on the top. Then separate white and yellow parts of the eggs. Grate the whites and spread them over the carrots. Don’t forget about a think layer of mayonnaise 🙂 Lastly, grate the yellows and put them on the top of your salad. Garnish it with parsley, mints or whatever you like. Cover the bowl, so the eggs wouldn’t get dry, and keep it in the fridge for a couple of hours. Then enjoy 🙂