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Tiger Cub salad with boiled sausage

"Tiger Cub" Salad with Boiled Sausage

Beautiful, memorable, perfect for a holiday table! This cute "Tiger Cub" salad with boiled sausage will look great at a kids' party — and it'll dress up any other holiday table too! It's simple, easy, and quick to make.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes (large)

Boiled sausage

250

Prunes

150

Black olives (net weight, drained)

100

Eggs

Carrots (large, or 2 medium)

Cucumbers (long)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 38 % 11 g

Carbohydrates 41 % 12 g

164 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a beautiful, delicious "Tiger Cub" salad for the New Year's table? First, gather the ingredients from the list. You don't have to follow the amounts strictly — you can adjust the proportions by eye to your own taste. The main thing is to have enough potato for a sturdy salad base.
Step 2:

Boil the potatoes in their skins until tender. Cool, peel, and grate them on a coarse grater.
Step 3:

Peel the casing off the boiled sausage and cut it into small cubes. Instead of boiled sausage, you can use any other cooked-smoked meat: pork loin, neck, ham, balyk sausage, and so on. I'm using ham.
Step 4:

Peel the cucumber and cut it into small cubes. It's better to peel the cucumber for this salad, so it comes out softer and more delicate in texture. If the cucumber is watery and gives off a lot of juice, you can lay it on a napkin so the excess juice is absorbed and the salad doesn't get runny.
Step 5:

Cut the prunes into small pieces. If the prunes are too hard and dried out, you can pour boiling water over them and leave them for 10 minutes.
Step 6:

Boil the carrots in their skins until tender, cool, peel, and grate them on a coarse or medium grater.
Step 7:

Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks. Grate the whites on a medium or coarse grater. Grate the yolks finely into a separate bowl.
Step 8:

Pat the olives dry from the brine and cut them into small pieces. Cut a few olives lengthwise into thin strips.
Step 9:

On a platter 24–28 cm across, lay out a layer of potato and shape it into a tiger's head. Pipe a lattice of mayonnaise over the top. I put the mayonnaise into a piping bag beforehand so it's easier to apply over the ingredients.
Step 10:

Next, spread a layer of boiled sausage and again drizzle mayonnaise on top.
Step 11:

Add the cucumbers as the next layer and apply mayonnaise to them as well.
Step 12:

Then distribute the prunes and mayonnaise the same way. Next, sprinkle most of the grated yolks on top. Drizzle mayonnaise over them as well. Leave a little yolk for decoration.
Step 13:

Using the grated carrot, egg white, yolk, and olives, make the tiger's face. Shape the lower part of the face with egg white and the upper part with boiled carrot. Outline the tiger's eyes with grated egg white and the ears with yolk. Use finely chopped olives to mark the stripes and the tiger's nose.
Step 14:

With the olives cut lengthwise into strips, add the whiskers and mouth. To keep the white part of the face from blending into the white plate, you can outline it with strips of olive. Use a couple of olives for the eyes. Refrigerate the salad for 1 hour so the flavors soak in. Enjoy your meal!

It's better to make the mayonnaise yourself — it'll be tastier and healthier. Look for some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in whatever proportion you like — this will cut down the dish's calorie count.
How do you choose good olives? It's best to buy them in clear packaging, so you can see what they look like and their color. If the olives are too black, that means food dyes have been added. The fruit should be firm and whole, with smooth, glossy skin. Olives that are too soft and overripe won't keep for long.