Salad with cheese and butter
Description
This recipe won't take much time. I might be breaking all the traditions of this magnificent salad, but believe me, I definitely won't ruin it! There are people who don't eat fish, and this cheese and butter version of "Mimosa" salad will suit their taste perfectly. In my family, there is such a person, so we always prepare a fish-free "Mimosa" for every holiday. The butter adds even more tenderness to the salad, while the cheese enriches its flavor. However, before we start preparing the salad, it's best to put the butter in the freezer for at least half an hour. 1. To prepare the "Mimosa" salad, boil the potatoes, carrots, and eggs until fully cooked. The eggs should be hard-boiled. 2. Let them cool. Place the vegetables on a flat plate—they will cool faster this way. Cool the eggs under a stream of cold water. 3. Grate all the ingredients finely. Do not touch the butter yet—we'll take it out of the freezer at the very last moment. 4. I must emphasize: place all ingredients into separate bowls. Do not mix them together. 5. Prepare your salad bowl. The first layer is potatoes. Season with salt and spread with mayonnaise. 6. The second layer is carrots. You don't need to add mayonnaise on top of the carrots. 7. Next, add a layer of grated cheese. Again, no mayonnaise needed. 8. Now take the butter out of the freezer and grate it over the cheese. 9. On top of the butter, place the grated egg whites. 10. Generously spread mayonnaise over the whites. 11. The final layer—responsible for the salad's wonderful name "Mimosa"—is the finely grated egg yolks. Sprinkle them evenly over the entire surface of the salad. Now all that's left is to decorate your "Mimosa" salad with cheese and butter. Let your imagination run wild! Fresh herbs, vegetables, nuts—add whatever you like. Serve and enjoy!