Salad "Kruzhevnitsa"
Description
A simple dish to prepare. For this salad, the crepes should be rolled as tightly as possible and cut into narrow pieces—this creates a truly "lacy" appearance. Serve chilled.
Instructions
- 1
Step 1
Boil the vegetables in advance using a small amount of water. Begin preparing the salad by making egg pancakes. Mix the eggs with milk and cornstarch, season the mixture with salt, and add oil. Whisk thoroughly until smooth. Cook three to four thin pancakes.
- 2
Step 2
Mix the cream cheese with chopped herbs and spread a thin layer of the cheese mixture over the still-warm crepes. Roll the crepes tightly into rolls and let them cool.
- 3
Step 3
Take a suitable salad bowl or other container. It is convenient to make this salad in a plastic bucket. Line the inside of the container with plastic wrap. To make the task easier, lightly moisten the container with water. Cut the egg pancakes into 2 cm thick pieces and arrange them on the bottom and up along the sides of the container, cut side facing outward.
- 4
Step 4
Grate the cooked carrot on a coarse grater and mix it with mashed garlic and whole-grain mustard. Season the mixture with salt to taste, add a little mayonnaise, and stir. Spread evenly into the dish with the pancakes, pressing down firmly.
- 5
Step 5
For the next layer, cut chicken fillet—boiled, baked, or smoked, according to your preference—into small cubes. Add finely chopped olives and pickled cucumbers. Season with pepper and add mayonnaise. Mix well and spread as the next layer.
- 6
Step 6
Grate the potatoes on a coarse grater, add grainy mustard, a little mayonnaise, and mix. Spread the potatoes as the top layer and press down firmly. Fold the edges of the plastic wrap over the potatoes and press lightly. Refrigerate for an hour.
- 7
Step 7
Carefully place the chilled salad onto a serving dish by pulling on the edges of the film.
- 8
Step 8
Carefully remove the film and decorate the salad to taste.
- 9
Step 9
When serving, this salad is cut into pieces like a cake.