It has long been forgotten, but so delicious! Elegant dish! Truly banquet. Although it has not anything complex with the composition, but the unique combination of the most simple ingredients and makes it unique.
Ingredients:
300 gr. boiled chicken fillet
1 egg
carrot
head white onion
1 can of canned peas
2 of pickled cucumber
150 c. pitted prunes
5-8 walnut kernels
salt
ground black pepper
mayonnaise "Provencal" or olive
greens for feeding and Decoration
Preparation:
1. Boil in salted water chicken breast. Cool in the broth, then remove and cut into small cubes, slices.
2. Separately, boil the carrots and a large hen's egg.
3. Onion peel and cut into half rings. They have to be very thin, almost transparent.
Acute onions necessarily need scalded with boiling water and soak in it for 3-5 minutes.
Marinate or in a mixture of vinegar and water in equal parts sugar, about 10-15 minutes.
4. Finely diced carrots, pickles and egg.
This should be done separately in different bowls or plates, as layered salad and served it will be in a special way.
5. The gravy boat whisk mayonnaise with a pinch of black pepper and a little salt.
6. Open a jar of canned green peas, drained.
7. Now you can begin to collect salad. It is usually served in transparent small salad bowls, or use serving ring.
The first layer is always chicken, then a mesh of mayonnaise, and cucumbers pickled onions.
8. Next, green peas, carrot and mayonnaise.
9. Carrot spread evenly chopped boiled eggs. Lubricate all good mayonnaise and flatten with a spoon. Hide in the fridge for half an hour.
10. Walnuts chopped with a knife. Sometimes they are dried in the dry hot pan, but it's an amateur. Just crushed walnuts give a marvelous aroma and taste around the salad.
11. Prunes rinse and cut into strips.
12. Get their salad refrigerator. Remove the ring or if the cook in a salad bowl, then just like that, sprinkle the salad chopped walnuts and garnish with slices of dried plums.
Herbs if desired.
Bon Appetit!
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