Salad cake "Cheese mimosa"

Salad cake "Cheese mimosa"

Category: Cold meals and snacks

Ingredients
Hard cheese	350-400 g
Mayonnaise	150 g
Sour cream	1 st. l
Apples	1-2 pcs. large
Boiled eggs	3 pcs.
Green onion	1-2 bundles
Bulb onions	1 PC.
Vinegar for pickling onions	1 tbsp. l

Cooking method

• Cut the onion thinly into half rings and marinate in cold water with vinegar for an hour.
• Cheese (I like smoked melted cheese most of all, but not soft) grate on a fine grater and mix with mayonnaise and sour cream. There is always little cheese !!!
• Cut the eggs into thin circles, leave one yolk intact.
• Grate the apples on a coarse grater, leaving the peel in your hand.
• You can not use mayonnaise, but use only sour cream. You can use a mixture of them in a different proportion. You can, if you like more savory and spicy, add a spoonful of mustard.
• You can collect salad in a ring, you can simply slide it on a large plate.
• Spreading a thin layer of cheese mass on parchment (baking paper) is the most disgusting job ... A rubber brush or wetting a spoon in water helps a little. Place a layer of egg circles tightly on the cheese mass. A layer of mass again. Squeezed onions. Smear the mass again. Lay out and trample apples. Cover with cheese mass. Place remaining egg circles. Smear the mass for the last time !! Sprinkle finely-finely chopped green onions, in the center - they say, mimosa - grate the left yolk. For 10 minutes in the freezer (don't forget!), Then in the refrigerator.
• 

Time for preparing:

ffu, long and nervous - about 20 minutes for sure

Cooking program:

grater, knife

Note

This is my indispensable New Year's salad, like in other Olivier houses. (I often cook "Olivier" too, but it is not festive for me.)

Many years ago, my friend Tatyana Klinova told how the New Year is celebrated in her family. And since then I have been doing the same with the New Year's feast: at 9-10 p.m. I feed my family and guests with all sorts of hot and cold goodies (and a glass for seeing off the old year), and then fruits, champagne, sweets remain on the table, cake, coffee and a couple of salads. This one just remains.
The salad is obsessive: it is impossible to get rid of it if you have tried a piece. He never lives until the morning of January 1. It would seem that nothing special, but deliciously indescribable. And at the same time, the body says to itself: it’s light, well, it’s without meat, without potatoes, without ... without ... Where the goblin is light, if full of cheese! But I have never even counted the calorie content: it is easier for the body this way ("Ah, it's not difficult to deceive me! .. I'm glad to be deceived myself!").
After the New Year, I cook it 2-3 times more, and then spring comes with radishes and herbs, summer is even more ... and again before the New Year!

P.S. I've been preparing this salad for a very, very long time, so, of course, I don't know the author. If it shows up, bow to him with gratitude.

Let's try! Radishes are still far away !!!!!

I would love to taste your salad. Not quite sure what kind of cheese you need to take? Smoked sausage type? Or what kind of smoked melted?

Anyone you like.
I like melted sausage smoked or lightly smoked (as it says on it). He gives an additional note of taste and smell, in my opinion.

Thank you, I know smoked sausages

[TATbRHA]

TATbRHA, why should the salad be made on parchment and then put it in the freezer?

On parchment, because the cheese and mayonnaise mass sticks mercilessly to the plate, it will be unthinkable to separate a piece on your plate later. (But if "separating" is not relevant, and there will be one person eating a salad, then you can not bother with parchment). And why in the freezer - I don't know, maybe it’s so that everything will be condensed somehow when cooling, or something ...

[TATbRHA]

TATbRHA, thanks, I'll try to do it, then I'll report back

Do, Natasha, just a new green onion in the garden is good! By the way, I have to do it too, because it can’t be compared to the taste of radishes, radishes haven’t spent the night nearby. Thanks for reminding me.

[Kirks]

Kirks, I also did not understand this moment .. I make such a salad, it's called "Air" for me)) just layers of grated apples or pickled onions at the very beginning, then a layer of mayonnaise with cheese, grated eggs, again cheese and mayonnaise and that's it)) and in I don't put the freezer ..
but how to impose a salad from parchment at all is not clear ... he will stick the entire first layer