Salad
Description
The salad is quick and easy to prepare. Similar salads are often made for various celebrations. You won't go wrong choosing this one, as it's filling and will appeal to all your guests. This salad should be chilled in the refrigerator to allow it to marinate. You can use white mushrooms, wild mushrooms, frozen ones, or even canned mushrooms. The salad is ready to serve.
Instructions
- 1
Step 1
1. If the mushrooms are frozen, thaw them at room temperature and cut into pieces.
- 2
Step 2
2. Peel and chop the onion. Sauté the onion with mushrooms in a frying pan with sunflower oil until cooked through, then season with salt.
- 3
Step 3
3. In separate saucepans, boil the eggs and potatoes until done. Peel the potatoes and grate them on a grater. Peel the eggs and separate the whites from the yolks, then grate them separately on a fine grater. Finely chop the green onions, and dice the pickled cucumbers into small cubes.
- 4
Step 4
4. Wash and place the lettuce leaves, then set a cooking ring or a removable mold on top. Place the potatoes at the bottom and add salt.
- 5
Step 5
5. Spread with mayonnaise and add a layer of chopped green onion, then spread with mayonnaise again.
- 6
Step 6
6. Place the pickled cucumbers and spread a thin layer of mayonnaise on top.
- 7
Step 7
7. Spread the mushrooms sautéed with onions, then spread mayonnaise over them.
- 8
Step 8
8. Add the chicken yolk to the mold and lightly brush it with mayonnaise.
- 9
Step 9
9. Place the egg whites on top of the yolk, garnish with mushroom halves and herbs. Let the salad chill in the refrigerator for at least 30 minutes.