Rose Salad

Very beautiful, bright and delicious, for a festive table! Rose Salad is a dish that will amaze guests not only with its taste but also with its appearance. The combination of products in it is very original, but at the same time they are the most common and inexpensive.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Chicken breasts

200

Pickled mushrooms

120

Chicken eggs

Hard cheese

Korean carrots

100

Walnuts

Mayonnaise

200

For decoration:

Beetroot

Garlic

Chicken eggs

Milk

Flour

0.5

Parsley

Ground black pepper

to taste

Salt

to taste

For frying:

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

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a Rose Salad? Prepare the products. Pre-boil the chicken breast in salted water for 25 minutes. Let the meat cool and finely chop it with a knife. Instead of boiled breast, you can use smoked.
Step 2:
Also pre-boil two chicken eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Grate the peeled eggs on a medium grater. Also grate the hard cheese. Choose delicious, high-quality cheese, without milk fat substitutes.
Step 3:
Finely chop pickled or salted forest mushrooms with a knife. I have salted pears, they give a slight sharpness to the salad. If there are no pickled ones at hand, you can take fried forest mushrooms or champignons.
Step 4:
Korean carrots for salad are suitable both ready-made, purchased in the store, and cooked yourself. The second case is better, because it will turn out a more delicious and fresh product, and spices can be chosen to taste.
Step 5:
Start picking lettuce. You can use a cooking ring or just lay out the products in layers on a dish. Put the mushrooms in the first layer, smear them with mayonnaise.
Step 6:
Put the chicken meat on top, brush the layer with mayonnaise again.
Step 7:
The next layer is Korean carrots and mayonnaise again.
Step 8:
Next, lay out the grated boiled chicken eggs, smear them with mayonnaise.
Step 9:
To decorate the salad, prepare egg pancakes with beetroot spread. To do this, boil the beetroot in a uniform, it takes from 40 minutes to 2 hours, depending on the size. Cool it, peel and grate it on a medium grater. Add garlic and mayonnaise passed through the press to the beetroot, mix.
Step 10:
Next, prepare an egg pancake. To do this, beat a chicken egg into a bowl, add salt, ground black pepper. Beat the mixture with a fork, pour in a little milk, add half a tablespoon of flour, mix. Fry the pancake in a well-heated frying pan in vegetable oil until browned.
Step 11:
Spread the beetroot filling on the pancake. Roll it into a roll. Cut into small pieces-rolls.
Step 12:
Put the grated hard cheese and crushed walnuts in the last layer. Decorate the salad with egg pancake roses with beetroot and parsley leaves. Let the salad soak in the refrigerator and serve to the table. Bon appetit!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Note that canned mushrooms are often stored in stores with a violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism.
Signs of improper storage are: a swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and an unpleasant smell. If at least one of the listed signs is detected, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In the case when there seem to be no signs, but you doubt it, it is better to fry the mushrooms in vegetable oil until golden brown.