Salad
Description
The recipe won't take much time. For the salad, it's better to boil all the vegetables and meat in advance—this way the potatoes won't stick together as much when sliced, and the chicken will be easier to cut. With these ingredients, I made two small portions, but if you have a deep salad bowl, you can make one large salad. Good luck and Happy Holidays! Serve at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients for the salad. Boil the chicken fillet, eggs, and vegetables. Let them cool down and peel. Also, peel the pomegranate and walnuts. Let's get started.
- 2
Step 2
2. Cut the potatoes into small cubes and place them in a clean salad bowl.
- 3
Step 3
3. Cut the carrots into cubes and add them to the potatoes.
- 4
Step 4
4. Finely chop the onion, scald it with boiling water to remove bitterness, then drain off the liquid. Add to the vegetables in the salad bowl.
- 5
Step 5
5. Cut the eggs into cubes. Reserve one yolk for the "bump" on the hat.
- 6
Step 6
6. Cut the chicken into cubes and add it to the other ingredients.
- 7
Step 7
7. Finely chop the nuts with a sharp knife; do not use a blender, as it will result in too fine a crumb. Add the nuts, mayonnaise, salt, and ground black pepper to the salad.
- 8
Step 8
8. Mix well. The base for the topping is ready.
- 9
Step 9
9. Take a deep salad bowl; I only had a small one, so I made two "red hooded" portions. First, line the bowl with plastic wrap, then tightly pack the salad in.
- 10
Step 10
10. Flip onto a flat plate. Generously coat the salad with fatty mayonnaise using a silicone brush or spoon.
- 11
Step 11
11. Place the pomegranate on top, imitating a "red cap".
- 12
Step 12
12. Grate the hard cheese on the finest grater. Make a fluffy topping. Take a yolk mixed with a drop of mayonnaise, shape it into a ball, and roll it in the grated cheese. Place it on top of the cap as a "bump." The salad is ready!