When I was a uni student many decades ago, some of my good friends were living in the apartment called ‘Mimosa House’, and they introduced me the ‘Mimosa Salad’. The base salad could be Potato Salad or Green Salad, but we called any salads ‘Mimosa Salad’ if they were covered with crumbled Egg White and Egg Yolk. Today I made it for the first time in many many years. I became quite nostalgic.
4 servings Green Salad Vegetables
*Today I used Cos Lettuce, Broccoli & Asparagus
*Other Suggestions: Green Beans, Sugar Snap Peas, Snow Peas, Cucumber, Baby Spinach, etc.
Salt & Pepper
2 Boiled Eggs
*Note: You can use any salad dressing of your choice.
1/8 Onion *finely chopped
1 small pickled Cucumber *finely chopped
4 tablespoons Japanese Mayonnaise
1-2 teaspoons Whole Grain Mustard
- Cook hard boiled Eggs. DO NOT overcook them as you need the Egg Yolks bright yellow. If you use my ‘Water & Energy Saving Boiled Eggs’ method, cook large size Eggs, straight from the fridge, for 5 minutes, and rest for 7 minutes. Then cool in cold water.
- Prepare Green Vegetables. Today I used Cos Lettuce, Broccoli & Asparagus. Blanch any Vegetables in slated water if required (e.g. Broccoli & Asparagus), then cool under cold water, and drain well. Place all Vegetables in a mixing bowl.
- Season with Salt & Pepper, add all the Dressing ingredients, and mix to combine. Add extra Dressing ingredients if required. Place in the serving bowl. *Note: You can use any salad dressing of your choice.
- Peel the boiled Eggs and remove Egg Yolks from Egg Whites. Finely grate or press through a sieve separately. Spread the Egg White over the Vegetables, and lastly spread Egg Yolk on top.