Chef revealed the secrets of cooking mimosa salad

Mimosa salad was invented in the USSR in the early 1970s and has been very popular in the national cuisine ever since. In order for the vegetables in it to better reveal their natural sweetness and a light caramel note appears in the taste, it is better not to boil them, but to bake them in the oven, Takhir Tsakoev, the concept chef of the Moscow restaurant Kislovsky, told Izvestia.

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"Instead of mayonnaise for dressing, I use homemade aioli with finely chopped pickled cucumbers, pickled dandelions and a small amount of unagi sauce," the source admitted.

To add freshness to the snack, in the winter season it is better to add fresh cucumber, grated on a fine grater. Before serving, let the salad stand in a cool place for a couple of hours.

"Then all its layers will be soaked, the textures will merge, and the taste will become truly juicy and whole," explained concept chef Tsakoev.

Read more in the exclusive Izvestia article:

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