Salad with chips and ham
Description
A simple dish to prepare. The salad turns out spicy and very juicy thanks to the fresh cucumber and Korean-style carrot. If you don't like Korean-style carrot, you can use regular fresh carrot, grated on a medium grater. It's best to use lean ham, and season and garnish the salad right before serving. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Orchid" salad with chips and ham. Wash and dry the herbs and cucumber. Boil the egg hard and let it cool.
- 2
Step 2
Drain the liquid from the carrots and place them in an even layer on a serving dish. If the carrots are long, cut them into pieces.
- 3
Step 3
Cut the cucumber into thin strips and place them on top of the Korean-style carrots. Make a mayonnaise lattice pattern on top.
- 4
Step 4
Select the most beautiful and even chips, three pieces per flower, chop the rest and sprinkle over the cucumber layer.
- 5
Step 5
Cut the ham into thin, short strips and place them on top of the chips. Make a mayonnaise lattice pattern.
- 6
Step 6
Grate the hard cheese on a medium grater and completely cover all layers, finishing with a mayonnaise lattice on top.
- 7
Step 7
Peel the boiled eggs and separate the whites from the yolks. Grate the whites on a medium grater and sprinkle over the cheese layer. Refrigerate the salad for 20 minutes to let it set.
- 8
Step 8
From the reserved chips, make an orchid flower using three chips per flower. Place a small amount of mayonnaise in the center and put a half of a yolk on it. Use dill to create leaves.
- 9
Step 9
Decorate as desired and serve.