Salad
Description
Perhaps the salad recipe called "Ulet" got its name from its amazing, "out-of-this-world" taste, but I think it's called that because it flies off the table instantly. In reality, even when there are many other dishes on the table, this salad is the first one to disappear, so I always make several servings at once to ensure there's enough for all the guests. Fortunately, the ingredients in this simple "Ulet" salad recipe are quite basic and inexpensive, and that's another reason why I love it so much. 1) Rinse the chicken liver thoroughly and place it into a saucepan. Cover with water, put the pot on the stove, add salt and a bay leaf to the water, and boil the liver until fully cooked. Then let it cool down. 2) Boil the eggs hard. Peel the onion and cut it into small cubes. Grate the carrot on a coarse grater. Heat oil in a frying pan, add the vegetables, and sauté until golden brown. In a separate skillet, fry the sliced mushrooms. After cooking, transfer both the vegetables and mushrooms onto paper towels to absorb excess oil. 3) Now you can start assembling the salad. First, grate the cooled liver on a coarse grater and mix it with 2.5–3 tablespoons of mayonnaise. Spread this mixture evenly onto a serving dish, forming a circular layer. 4) Next, add a layer of the sautéed onion and carrot. Season the vegetables with ground pepper to taste. 5) Mix the fried mushrooms with mayonnaise (1–2 tablespoons), then place them on top of the onion and carrot layer. 6) Grate the processed cheese slice on a coarse grater—slightly freezing it first will make grating easier. Mix the cheese with two tablespoons of mayonnaise and spread it as the next layer. 7) For the final layer, grate the boiled eggs on a coarse grater and place them over the other layers. 8) Drizzle the entire salad with mayonnaise. Arrange pickled cucumber slices around the sides and on top. Place the dish in the refrigerator for half an hour. That's it—your salad is ready.