A special dish, eaten in your family on a special day

A special dish, eaten in your family on a special day

Mimosa salad

There are many options to make a Russian classic Mimosa salad. This is a multi-layered salad, which is recommended for serving on the celebration of March 8 International Women's Day. It is quite multicolor and recalls the approaching spring. Most of all I like the classic version, despite the fact that it is quite high in calories. Mimosa salad is very similar to Herring Beet Salad (Shuba), as they are both multi-layered, contain seafood, vegetables and lots of mayonnaise!

I usually cook this dish with my daughter for a festive dinner. She is in fifth grade now and she really likes helping me in the kitchen. Here is our favorite recipe:

Ingredients:

• 2 (185 gr) cans tuna in oil, drained
• 6 large hard boiled eggs (whites and yolks separated after boiling)
• 2 large carrots, boiled and peeled
• 1 medium or 1/2 large onion
• 4 medium potatoes, boiled and peeled
• 1 cup mayo + 2 Tbsp mayo, divided
• 1/4 cup extra light olive oil
• Salt and Pepper, to taste
• Tomato or dill for garnish, optional

Instructions:

1. In a saucepan, boil the peeled potatoes and carrots for about 20 minutes, or until they are soft. Allow to cool and set aside.
2. Cook the eggs until they are hard boiled, for about 10 minutes. Don’t overcook as you need the egg yolks bright yellow. Allow to cool and peel. Remove the egg yolks from the egg whites. Separately grate the egg whites and set aside. Using a fork, gently crumble the egg yolks until they are in small pieces.
3. Finely dice the white onion. Set aside. If you are using yellow onions which have a sharp bite, put them in boiling water for 2 minutes then strain before using. This will reduce the bite of the yellow onions.
4. Drain the tuna, mash it using a fork with about ¼ cup mayo.
5. On a serving platter, salad-bowl or glass deep dish, start to layer your ingredients.
6. Grate the peeled potatoes over the dish and evenly spread across the entire base. Add a few tablespoons of mayonnaise (or drizzle evenly), using the back of the spoon to thinly spread across the dish, gently pressing into the potatoes. Sprinkle salt and pepper over the potatoes.
7. Spread evenly the tuna over the grated potato. Put the chopped onions evenly over the tuna.
8. Add more mayonnaise to thinly spread across the dish.
9. If you want to use the cheese for this recipe, add in at this layer, and lightly cover with mayo.
10. Grate the carrots, spread evenly over the tuna mayo layer, and lightly cover with another layer of mayonnaise.
11. Layer the grated egg whites evenly across the Mimosa Salad. Add the final layer of mayonnaise.
12. The final layer is the crumbled egg yolks and fresh dill. Refrigerate for at least 2 hours before serving.

When the dish is ready, we invite friends and close relatives to dinner, my husband brings a cake and a bouquet of flowers, and we begin to celebrate the holiday all together.