Salad
Description
The recipe won't take much time. The required ingredients are simple, preparation is easy, and the result is both tasty and attractive. You can similarly decorate any salad containing egg whites—feel free to adopt this idea. In this recipe, I suggest making a salad inspired by "Olivier"—everyone can handle it, and there's nothing complicated about the presentation. If you're in a hurry, you can simply serve the salad in a deep bowl, decorating it with pieces of suitable vegetables. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. Boil the potatoes, carrots, and eggs in advance and let them cool.
- 2
Step 2
Rinse the chicken fillet and pat it dry. Make several deep cuts with a knife.
- 3
Step 3
Brush the fillet with vegetable oil and rub salt and spices into it on all sides (I'm using a ready-made chicken seasoning mix and paprika).
- 4
Step 4
Transfer the fillet to a baking dish. Place in a preheated oven at 200 degrees and bake for 25 minutes.
- 5
Step 5
Remove and leave, covered with a towel, until cooled.
- 6
Step 6
Cut the potatoes into small cubes and transfer to a deep bowl.
- 7
Step 7
Add the diced carrots, and don't forget to cut a nose shape from a slice of one carrot. Optionally, you can also cut out a hat shape.
- 8
Step 8
Cut the pickled cucumbers into cubes of approximately the same size.
- 9
Step 9
Separate the eggs into yolks and whites. Chop the yolks and add them to the salad. Grate the whites and set aside for garnish.
- 10
Step 10
Cut the onion into small cubes, scald with boiling water to remove bitterness, and add to the bowl with the other ingredients.
- 11
Step 11
Chop the cooled chicken fillet and transfer it to the bowl with the salad.
- 12
Step 12
Add mayonnaise, season with salt and pepper, and mix.
- 13
Step 13
On the dish you plan to use for serving the finished appetizer, place the salad, form a circle, and smooth it with the back of a spoon.
- 14
Step 14
Sprinkle the entire surface of the salad with grated egg white, imitating snow. Wipe the plate with a clean cloth to remove any leftover salad residue.
- 15
Step 15
Then "draw" the snowman's face. Cut the olive in half and place it where the eyes go, creating eyelashes. Use sliced cherry tomato rounds for rosy cheeks, and don't forget the nose made from a piece of carrot. I made the smile from chopped olives, but you can also cut it out from the same carrot or nori seaweed.
- 16
Step 16
The "Snowman" salad is ready. Serve it on the holiday table as a cold appetizer.