The Little Red Riding Hood salad is a worthy dish for a festive table. It will amaze everyone with its appearance - bright, beautiful, lives up to its name. In addition, the ingredients are perfectly combined in it, due to which the salad tastes great.
Prepare food. Boil the vegetables in the peel beforehand until tender. Potatoes and carrots can be boiled in the same saucepan, removed as they cook.
The approximate cooking time for potatoes is 20 minutes after the liquid has boiled. But it can vary depending on the variety and size of the tubers.
Cool the potatoes completely (all vegetables should be cold so that the salad does not turn sour), peel, chop into medium-sized cubes.
Do the same for carrots. Combine the sliced potatoes and carrots in a deep bowl.
Remove the top layer from the onion, chop finely. To make the onion less harsh, after cutting it, you can pour it over with boiling water, and then squeeze it well.
Hard boil the eggs. After cooling them, peel and adjust in small cubes, transfer to other components. Leave one yolk to form a bubo per cap.
Boil the chicken breast in water for 20 minutes, no more, so that it does not become rubbery. Salt the water a little. Cool the meat, cut it like other ingredients.
Cut the nuts with a knife, getting pieces of different sizes. You don't need to grind much, they should feel good in the salad.
Season the mixture with mayonnaise, sprinkle with salt. Stir well so that the sauce envelops each chopped item.
Lay cling film in a deep round bowl or dish, tamp the salad tightly inside. Flip the mold onto a flat plate to form a semi-circular piece (as shown).
Decorate the salad with pomegranate seeds all around.
Grate the cheese, put at the foot in a circle. Remember the yolk with a fork, add a little mayonnaise, form a round bubo on the cap.
Let the salad soak and chill for 15 minutes in the refrigerator.
Bon Appetit!
Ingredients:
Potatoes - 2 pcs.
Chicken breast - 300 gr.
Walnuts - 100 gr.
Carrots - 1 pc.
Eggs - 2 pcs.
Bulb onions - 1 pc.
Hard cheese - 80 gr.
Pomegranate - 0.5 pcs.
Mayonnaise - 3 tablespoons
Salt, pepper - to taste
Author: Svetlana Denisova
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