Eggs give salad a pop of protein
The name mimosa may immediately conjure a champagne cocktail, but here it refers to the fluffy, sunny-yellow egg garnish which, like the drink, is named for its resemblance to the flowers of the mimosa tree.
Simply made by grating hardboiled eggs on the large holes of a box grater, it adds panache and protein when sprinkled over steamed vegetables, avocado toast, salads and such.
Here it adorns a cool, creamy cucumber salad for a pretty, twotiered presentation.
I prefer English cucumbers for the salad because they have fewer seeds than other varieties and their skins are thin enough that you can leave them unpeeled, adding vibrant colour and nutrients to the final dish.
If you use another type, you may want to peel them if their skins are on the tougher side.
After thinly slicing the cucumber, toss them with the onion, sprinkle with salt and set in a colander for 20 minutes so they can expel some of their water. This step, along with blotting them with paper towel, prevents the salad from becoming watery, concentrates the cucumber’s flavour and gives the vegetable a firmer, crisper texture.
The cucumber and onion are then tossed in a Greek yogurtbased dressing that is light and fresh, with a delectable creaminess. Topped with the egg mimosa, it becomes an elegant side or vegetarian main dish — a dish which, come to think of it, would pair well with that champagne cocktail.
TOM MCCORKLE/ THE WASHINGTON POST