This is an unusual delicacy and, to be honest, not low-fat or low-calorie. However, a small slice of this pie salad is all you need to enjoy the multitude of very delicate flavors.
The key to this layered pie salad being a success is chopping/grating everything in extremely fine pieces and using good quality mayo.
Serves 6
Ingredients:
- 1 medium onion (Vidalia best)
- 3 large eggs
- 2 cups grated white cheese (mozzarella best)
- 4 medium green apples
- 5 tbsp mayo
Directions:
1. Boil the eggs and cool off under cold water.
2. Fine chop or grate the onion. If not using Vidalia, splash the onion under hot water to remove the bitterness. Spread half the chopped onion in a layer on a medium round plate.
3. Peel and grate the eggs into fine pieces. Spread half over the onion on the plate.
4. Spread a layer of fancy grated mozzarella cheese over the egg layer.
5. Cover with a small layer of mayo (3 tbsp total). If using mild or low-fat mayo, add salt. It is a bit tricky to place the mayo over the grated cheese, so to avoid clumps, put small spoons of mayo over the cheese and then gently blend them together.
6. Peel and core 4 apples, grate to smallest pieces. Spread half over the mayo.
7. Repeat the onion, egg, cheese, mayo and apple layers over again.
8. Cover with a small layer of cheese.
9. Chill in the refrigerator for at least 30 minutes for the best taste.
When serving, cut the salad like a pie. Try a slice now!
