Macedonian Salad with Mimosa Eggs
by Karine Lemoine
Macedonian salad is a classic of French cuisine. It is eaten cold and accompanied by a Mayonnaise sauce.
Most often, it is served as a starter on a plate or presented in a cold appetizer buffet between charcuterie, raw vegetables and mixed salads.
Macedonian salad is inexpensive, easy to preparewhen there are people at the table. It is also a good way to introduce children to a variety of vegetables.
Macedonian salad can be found marketed in canned form; all you have to do is drain the mixture, add the seasoning and in a few minutes, you can complete your menu with vegetables.
It is true that the can helps us out when we are short of time and ideas to prepare our meals at home. But isn't a fresh, homemade Macedonian salad much better?
Eating fresh vegetables allows you to Enjoy the real taste of vegetables. And then the artificiality of colors on the plate offers a real pleasure in the mouth.
Recipe tested and approved by family and friends
What is the origin of Macedonian salad?
Macedonian salad appeared in the 18th century in France. She would refer to the country of Macedonia, formerly known for the diversity of peoples who coexisted together. Compared to Macedonia, salad is a mixture of several vegetables. You can also discover other variants of Macedonian salad in other countries.
What is the difference between a Macedonian salad and a vegetable salad?
Macedonian salad refers to the country of Macedonia while vegetable Macedonia is an assortment of mixed vegetables, cut in Macedonia. The size in Macedonia is a cut into 4-millimeter cubes, located between Brunoise and size in Mirepoix. We talk about vegetable Macedonia or also fruit Macedonia.
What is a good season to eat fresh Macedonian salad?
From May to mid-August, it is ideal for obtaining good freshly picked peas.
Here is in detail,The Macedonian salad recipe is simple to make and good with lots of vegetables and colors!
Recipe: Fresh Macedon Salad with Mimosa Eggs
- Number of people: 4 to 6 people
- Preparation time: 30 minutes
The utensils:
A kitchen knife or vegetable cutter (very handy for getting diced vegetables)/a steamer or a saucepan.
The ingredients:
- 300 g carrots
- 300 g turnips
- 150 g green beans
- 150 g green peas (fresh or frozen during the off-harvest season)
- 2 tbsp mayonnaise sauce (find the mayonnaise sauce recipe here)
- 4 to 6 eggs depending on the number of people count one egg per person.
- 2 tsp mayonnaise sauce
- 3 parsley branches
The steps to follow:
- To cut vegetables in Macedonia, use a vegetable cutter such as the French fries cutter to cut turnips and carrots. It slices the vegetable into square sticks, which allows you to easily cut the vegetables into small cubes this time. The mirepoix size will also be fine. What's important is an even cut in order to obtain homogeneous cooking. The green beans should also be cut evenly.
- All you have to do is Cook the vegetables, it takes 15 minutes once the water is boiled if you cook the vegetables in water and 15 minutes with a steamer. Since turnips are more fibrous, do not hesitate to immerse the turnip cubes first 3 minutes before the carrots then the carrots and then at 10 minutes the green beans and peas.
- You must monitor the cooking process so as to obtain a cooked but firm vegetable.
- Once the vegetables are cooked, pour into a salad bowl that you dip into cold water to stop the cooking. The vegetable when removed from the heat source still continues to cook with the preservation of heat.
- Once the vegetables have cooled, put them in the cold for a good hour. Macedonian salad is eaten very cold and then you have to add the mayonnaise sauce when preparing.
- As for mimosa eggs, it's a question of cooking hard-boiled eggs. There are several schools, for my part, I put the eggs directly into the pan, I pour the water over them and I therefore start the cold cooking. Once the water is simmering, it takes 10 minutes to cook.
- Then cool the eggs well before cutting them in half so that they remain firm when cut. Empty the yolk into a salad bowl, crushing well to obtain small particles of egg yolk similar to mimosa flowers.
Add the mayonnaise sauce and the chopped parsley then mix well to obtain an egg cream that you will place again in the egg half-whites previously hollowed out. You can use a pouch.
The little trick: To chop the parsley quickly in small quantities, my grandmother would have a mustard glass, put the parsley leaves in it, and chop the parsley with a pair of scissors.
There you go, the Macedonian salad and eggs mimosa is ready to serve! It will be a good accompaniment to compose a Sunday brunch meal or even a picnic! A word of advice, the preparation must be very cold to appreciate it. It can be prepared a day in advance.
Do not hesitate to leave a comment!
For more information and to receive our news, follow us on social networks!
Image source: home cooking
Comments on Macedonian Salad with Mimosa Eggs