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Lilac Salad

"Lilac" Salad

Time-consuming to make, but a delicious salad! Making a salad like this every day would be a lot, but for holidays and special occasions it's a perfect choice!

wella

Recipe author

Composition / ingredients

Servings:

Chicken fillet

250

Mushrooms

200

Potatoes

Carrots

Cucumbers

Eggs

Beets

100

Parsley

Mayonnaise

300

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 57 % 17 g

Carbohydrates 20 % 6 g

203 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

How do you make "Lilac" salad? First, if you don't have any cooked ahead, set the potatoes and carrots to boil (and the beets too, if you've decided to use them cooked rather than raw with the egg white). Cook them until tender.
Step 2:

Put a pot of eggs on the second burner. Don't forget to hold them in cold water for a good while afterward so they cool down well.
Step 3:

A pot of chicken fillet takes another burner. If you like, salt the water. Once it boils, turn the heat down and cook until done, about 25 minutes.
Step 4:

While those cook, get to work on the other players in this wonderful production. Finely chop the onion.
Step 5:

Chop the mushrooms. Aim for small pieces.
Step 6:

Now you can start frying. First add the onion to the heated oil, then the mushrooms.
Step 7:

Once the chicken fillet is done, chop it finely.
Step 8:

Salt the contents of the skillet and set it to stew; then separate the cooled eggs into whites and yolks, and combine the grated beets with the grated egg white (use half the portion of egg white!). You should get a mixture the color of lilac.
Step 9:

Once the carrots and potatoes have cooled, you can assemble the salad. The first layer is the chicken fillet pieces. Coat them with mayonnaise.
Step 10:

Grate the potatoes on top and coat with mayonnaise too.
Step 11:

The rest of the layering goes roughly like this: grated carrots, then the mushrooms and onion.
Step 12:

Then repeat the layers, with a layer of fresh cucumber in between. Don't forget to coat each layer with mayonnaise.
Step 13:

At the very end, grate the yolks and sprinkle them over the surface of the salad.
Step 14:

Arrange the herbs on top, then pipe the egg-white-and-beet mixture (grate the egg white and add grated beets until you get a color close to lilac) in the shape of lilac sprigs. The salad is ready!

A few more tips: You can fry the onion, mushrooms, and fillet together or separately. Instead of frying the onion, you can finely shred it and marinate it in a water-and-vinegar mixture. You can use any other meat in place of chicken. You can use pickled cucumber instead of fresh. You can coat the layers with sour cream. The beets for combining with the egg white can be boiled, or used raw — using either the juice or beets grated on a fine grater. All the ingredients can be finely chopped or grated. To keep from over-salting the salad, you can boil all the ingredients in salted water or add pickled cucumber. Garnish to taste — you can frame the salad with sprigs of herbs, or surround it with grated egg white or yolk. The order of the layers is up to you!
It's better to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own or mixed with mayonnaise in any proportion you like — this lowers the dish's calorie count.
How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then drain and cover with cold water to cool. The sudden temperature change makes the shells easier to peel.