A cake? No, actually a Mimosa Salad

AZERBAIJAN FOOD

About the recipe. Mimosa Salad is a layered salad. One of the many layered salads we make in Azerbaijan using a great variety of ingredients. This one is probably the most common and is served in many local restaurants and cafes in Baku, the capital. It tastes as delicious as its presentation is beautiful. Once done, Mimosa Salad really looks like a festive cake. Shh, dont’ tell you guests it isn’t. Let them be pleasantly surprised:)

I would like to dedicate this recipe to all the people who adopted children from Azerbaijani orphanages. And those who are in the process of adopting. I admire you not only for giving loving and caring homes to the little kids but also for doing everything possible to keep them connected with their Azerbaijani roots. I hope I can contribute to this connection at least a tiny-tiny bit with the food I share with you on my blog.

MIMOSA SALAD

Preparation time: 15 minutes, plus 1-hour refrigeration
Cooking time: 20 minutes
Serves 6 to 10

INGREDIENTS

1 pound (450 g) skinless boneless chicken breast halves
1/2 teaspoon salt, for boiling
1/2 cup walnuts, finely chopped
3 medium potatoes, boiled, peeled
2 eggs, boiled and peeled
3 medium carrots, boiled, and peeled
salt, to taste

For Dressing
6 tablespoons sour cream mixed with 6 tablespoons light mayonnaise - use about 2 tablespoons each time dressing is called for. Use more for a moister salad. Note: You can also use creamy plain yogurt for the dressing (it shouldn’t be sour). Alternatively, use sour cream or mayonnaise only. If using mayonnaise only, be extra careful not to oversalt your salad since mayo is pretty salty by itself.

To Garnish
gouda cheese (In Azerbaijan: Holland Pendiri), shredded

1. Place the chicken in a pot with about four cups of water. Add salt. Bring to a boil. Cook for about 20 minutes or until chicken is tender. Drain and set aside. When cool enough to handle, cut the chicken into thin strips using knife or tear it into small pieces using your hands.

2. Grate boiled and peeled potato, carrots, and eggs on a coarse side of a box grater.

3. On a round serving plate, EVENLY layer the ingredients in the following order (do not mix!)

half the chicken
dressing
half the walnuts
half the potato
salt
dressing
half the eggs
salt
half the carrots
dressing

Repeat in the same order with the remaining ingredients, finishing with carrots.

4. Spread some dressing on top and around the sides of the salad to give it a cake-looking appearance. Top the salad with some shredded Gouda Cheese. I used fresh pomegranate seeds. Just use your imagination and you’ll have a fabulous cake, oops, a salad at the end!

And as we say in Azerbaijan - Nush Olsun! (read: noosh olsoon) Enjoy!