Salad
Description
The salad is quick and easy to prepare. For the New Year's table, I usually make several salads—different in richness and ingredients. One salad is always hearty, containing chicken or meat, sausage, etc. And I always make at least one salad very light. This is the light salad I'd like to share with you. The "Yellow Dog" salad includes mushrooms, eggs, nuts, green onions, and carrots. I normally don't add carrots, but here I use them for decoration. You might say, "How can this be light? There are mushrooms and nuts!" But in reality, the salad turns out truly very light. If you'd like to make it more filling, simply add boiled chicken breast—it will be delicious too. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the carrots until soft, and hard-boil the eggs.
- 2
Step 2
Cut the mushrooms (I chose small ones) into 3 pieces.
- 3
Step 3
Sauté the mushrooms in small batches in vegetable oil until they turn golden brown. If you fry all the mushrooms at once, they will release a lot of liquid and end up boiling in it.
- 4
Step 4
Peel the eggs, separate the whites from the yolks. Grate the whites on a fine grater and place them on a flat plate as the first layer. Top with a thin layer of mayonnaise.
- 5
Step 5
Chop the nuts in a blender until they become crumbly, or simply mince them with a wide knife. Place the nuts as the second layer.
- 6
Step 6
Next layer - sautéed mushrooms. On top - a mayonnaise drizzle.
- 7
Step 7
Next, add the finely chopped green onions and cover with mayonnaise.
- 8
Step 8
And the final touch - decoration. Crush the yolks into crumbs and grate the carrots finely. Use the carrots to make ears and a nose, and fill the remaining space with the yolk. Use olives to make eyes and a little nose.