Egg gives salad a pop of protein
Yogurt dressing is light and fresh with a delectable creaminess
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 hard-boiled 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 two-tiered presentation.
I prefer English cucumbers because they have fewer seeds than other varieties and their skins are thin enough that you can leave them unpeeled, adding 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 yogurt-based 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.
Trim ends off the cucumbers and slice in half lengthwise. Using a dessert spoon, scoop out and discard seeds, then thinly slice the cucumber into half moons.
In a colander set over a sink or bowl, toss the cucumber and onion with 1/4 teaspoon (1 mL) salt and set aside for 20 minutes to drain. Pat with paper towels to remove as much water as possible.
In a medium bowl, whisk together yogurt, mayonnaise, vinegar and pepper. Add the cucumber mixture and toss to coat.
Using the large holes of a box grater set over a small bowl, grate the eggs. Sprinkle the eggs with the remaining salt.
Right before serving, sprinkle the egg on top of the cucumber salad.
Note: While the eggs are hard-boiling, combine ice and cold water in a bowl. When the eggs are finished, transfer them to the ice bath for 5 minutes. Peel immediately, if possible. Serves: 6