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Salad Clock New Year's Eve

New Year's "Clock" Layered Salad

Bright, festive, and delicious — perfect for ringing in the New Year! This "Clock" salad makes a showstopping addition to your holiday spread. You can build it from almost any ingredients, either layered or simply mounded inside a ring mold. The clock-face design on top makes it bright and memorable.

Julia

Recipe author

Composition / ingredients

Servings:

Chicken

400

Eggs

Korean-style carrots

160

Hard cheese

100

Salt

Mayonnaise (or to taste)

Carrot

Black olive

Parsley (1 sprig)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 56 % 19 g

Carbohydrates 9 % 3 g

230 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make the New Year's "Clock" salad? Gather your ingredients. You can use any cut of chicken — I'm using thighs.
Step 2:

Boil the chicken in salted water until cooked through. Lift it out of the broth and let it cool, then pull the meat off the bones and cut it into small pieces. Dropping the chicken into already-boiling water helps keep the meat juicy.
Step 3:

Hard-boil the eggs: cover them with cold water, bring to a boil, and cook over moderate heat for 7–8 minutes once boiling. Plunge them into cold water right away so they peel easily. Once cooled, peel and separate the whites from the yolks. Grate the whites on the coarse side of a box grater.
Step 4:

Grate the hard cheese coarsely as well.
Step 5:

Set a ring mold on a plate (mine is 7 inches / 18 cm across). Spread half the chopped chicken as the first layer, pressing it down lightly.
Step 6:

Pipe or spread a layer of mayonnaise on top.
Step 7:

Next, add the Korean-style carrots. I left this layer without mayonnaise.
Step 8:

Spread the remaining chicken over the carrot layer. (You could also use all the chicken in the very first layer; I split it in two.) Add another thin web of mayonnaise.
Step 9:

The next layer is grated cheese topped with mayonnaise.
Step 10:

Then the grated egg whites, and mayonnaise again.
Step 11:

Grate the egg yolks finely over the egg-white layer, spreading them evenly across the whole surface. Chill the salad in the refrigerator for 2 hours so the layers meld.
Step 12:

To decorate, cook the carrot: cover it with water, bring to a boil, and simmer over moderate heat until tender, then cool and peel it. Cut part of the carrot into thin rounds (12 of roughly equal size, plus one smaller round for the center). Cut the rest lengthwise into flat slices and carve out a short hand and a long hand. Lift off the ring mold and arrange the carrot pieces on top in the shape of a clock face.
Step 13:

Place half an olive on the center round. Using mayonnaise, pipe Roman numerals 1 through 12 on the carrot rounds. Garnish the "dial" with parsley leaves — a perfect salad for New Year's Eve. Enjoy!

You can swap the chicken for turkey or any other meat you like, though the cooking time and calorie count will change.
Make your salads only with fully chilled ingredients. Assembled while still warm, the salad can spoil quickly.
Homemade mayonnaise is best — tastier and better for you. You can also use sour cream or plain yogurt as a dressing, either on their own or blended with mayonnaise in any ratio you like, which lightens the dish.