Salad in lavash
Description
A simple dish to prepare. I make "Mimosa" salad in lavash with fresh herbs, which makes it look brighter and more appetizing. You can use green onions, parsley, or dill. One acquaintance of mine adds celery to almost every dish. You can also mix all the herbs together—it turns out very interesting. Just as butter never spoils porridge, herbs never spoil a salad. Traditionally, canned tuna is used for "Mimosa" salad. I didn't break this tradition, although variations with other canned fish are also possible. But now our main goal is to make "Mimosa" salad in lavash. Let's begin. 1. Boil the eggs until hard-boiled. Cool them in cold water. 2. Peel the eggs and grate them on a grater. 3. Remove canned tuna from the can and mash it with a fork on a flat plate. 4. Finely chop the herbs. 5. Grate the eggs on a fine grater. 6. Grate the hard cheese. 7. Divide the chopped herbs into three parts. Add one part to the eggs, another to the tuna, and the third to the cheese. 8. Lay out all three lavash sheets side by side. Spread mayonnaise on each. 9. On the first lavash, carefully place the tuna mixed with herbs, spreading it evenly over the entire surface. 10. On the second lavash, place the grated cheese mixed with herbs. 11. On the third lavash, place the grated boiled eggs mixed with herbs. 12. Roll the first lavash into a tight roll, place it at the edge of the second lavash, and roll the second lavash around it, wrapping the first roll inside. 13. Do the same with the third lavash: place the resulting double roll at its edge and roll it up. Now the "Mimosa" salad in lavash is almost ready. 14. Wrap the "Mimosa" salad in lavash with plastic wrap or place it in a plastic bag, then refrigerate for at least two hours—preferably overnight—so the salad can soak well. That's it. Don't forget to slice the salad into portions before serving. Serve chilled.