Rose Salad

Very pretty, bright, and tasty — for a festive table! Rose Salad is a dish that will wow your guests with its taste and its looks. The mix of ingredients is very original, yet they're all the most ordinary, inexpensive ones.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken breasts

200

Pickled mushrooms

120

Eggs

Hard cheese

Korean carrots

100

Walnuts

Mayonnaise

200

Beets

Garlic

Eggs

Milk

Flour

0.5

Parsley

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 58 % 19 g

Carbohydrates 15 % 5 g

212 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

How do you make Rose Salad? Prepare the ingredients. First, boil the chicken breast in salted water for 25 minutes. Let the meat cool and chop it finely with a knife. Instead of boiled breast, you can use smoked.
Step 2:

Also hard-boil two eggs ahead of time. How do you hard-boil eggs? To keep them from cracking, 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 cover them with cold water and cool them. The sudden temperature change makes them easier to peel. Grate the peeled eggs on a medium grater. Grate the hard cheese too. Choose tasty, good-quality cheese, with no milk-fat substitutes.
Step 3:

Finely chop the pickled or salted wild mushrooms with a knife. I'm using salted milk caps — they add a slight sharpness to the salad. If you don't have pickled ones on hand, you can use fried wild mushrooms or button mushrooms.
Step 4:

The Korean carrots for the salad can be either store-bought or homemade. The second is better, because it comes out tastier and fresher, and you can adjust the spices to taste.
Step 5:

Start assembling the salad. You can use a plating ring or just layer the ingredients on a dish. Put the mushrooms in the first layer and spread mayonnaise over them.
Step 6:

Add the chicken on top and brush that layer with mayonnaise again.
Step 7:

The next layer is Korean carrots, and mayonnaise again.
Step 8:

Next, spread the grated boiled eggs and brush them with mayonnaise.
Step 9:

To decorate the salad, make egg crêpes with a beet spread. For the spread, boil the beet in its skin — this takes 40 minutes to 2 hours, depending on size. Cool it, peel it, and grate it on a medium grater. Add pressed garlic and mayonnaise to the beet and mix.
Step 10:

Next, make an egg crêpe. Crack an egg into a bowl and add salt and ground black pepper. Beat the mixture with a fork, pour in a little milk, add half a tablespoon of flour, and mix. Fry the crêpe in a well-heated skillet in vegetable oil until golden.
Step 11:

Spread the beet filling over the crêpe. Roll it up. Cut it into small pinwheel pieces.
Step 12:

For the last layer, add the grated hard cheese and chopped walnuts. Decorate the salad with roses made from the beet egg crêpe and with parsley leaves. Let the salad soak in the refrigerator, then serve. Enjoy!

Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. It's best to use a food-safe wash and a brush.
It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.
Keep in mind that in stores, canned mushrooms are often kept at the wrong temperature (above 77°F/25°C, especially in summer). This can lead to the growth of bacteria that cause severe poisoning and botulism. Signs of improper storage include: a bulging jar, cloudy brine, air bubbles rising from the bottom of the jar, mold, and an unpleasant smell. If you spot even one of these signs, it's better not to use those mushrooms at all. If you're sure the canned mushrooms were stored properly, you can use them without frying. If there don't seem to be any signs but you're unsure, it's better to fry the mushrooms in vegetable oil until golden.