Salad
Description
A simple dish to prepare. In total, I spent 2 hours making it, but this includes cooking the meat and vegetables, as well as assembling the salad. I didn't count the marinating time. For the salad, use a lean piece of pork and salad beets. You can use canned or boiled green peas, or substitute them with corn. Let's get started. Serve chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients for the salad. Boil the vegetables, eggs, and meat until cooked. Let cool.
- 2
Step 2
2. Peel all the vegetables and remove the shells from the eggs. Separate the yolks from the whites; grate the yolks on a fine grater and the whites on a coarse one. Grate each vegetable into separate bowls. Cut the pork into cubes. Grate the cheese on a fine grater. Chop the walnuts. Pass the garlic through a press and mix it with mayonnaise.
- 3
Step 3
3. Let's start assembling the salad. Each layer of the salad should be lightly coated with a thin layer of mayonnaise. Salt to taste. The first layer is half of the boiled potatoes.
- 4
Step 4
4. Next comes a layer of beetroot.
- 5
Step 5
5. Next — a layer of boiled carrots.
- 6
Step 6
6. Next — half of the walnuts.
- 7
Step 7
7. Next — half of the meat.
- 8
Step 8
8. Next — the remaining potatoes, mayonnaise, and egg yolks.
- 9
Step 9
9. Next — half of the grated cheese, then the remaining meat. Carefully spread mayonnaise evenly over the entire salad. Create a border around the edge with cheese, then top it with egg whites.
- 10
Step 10
10. Use the remaining walnuts to make a border decoration. Arrange pomegranate seeds to form a "belt."
- 11
Step 11
11. Garnish the salad with pomegranate seeds, pieces of boiled beet, and green peas. On top, arrange the onion into a crown shape and fill it with pomegranate seeds. Let the salad sit and marinate for an hour or two.