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Squirrel salad with melted cheese

"Squirrel" Salad with Processed Cheese

A great pick for the holiday table. This original garlic-and-cheese "Squirrel" salad, with carrot and walnuts, is sure to catch everyone's eye. You can eat it with a spoon or spread it on bread — it's hard to resist.

Alinka

Recipe author

Composition / ingredients

Servings:

Carrot

Processed cheese

Eggs

Butter

Garlic

Walnuts

Mayonnaise

Salt

0.5

Dill

0.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 72 % 31 g

Carbohydrates 12 % 5 g

294 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For the "Squirrel" salad, gather the following: carrot, processed cheese, eggs, butter, garlic, mayonnaise, salt, dill, and walnuts.
Step 2:

Boil the carrot for 25 minutes. Test it with a fork — if it pierces easily, it's done.
Step 3:

Grate the boiled carrot on a fine grater.
Step 4:

Grate the butter. Butter and processed cheese grate more easily if you chill them in the freezer for 5 minutes first.
Step 5:

Grate the processed cheese on a fine grater.
Step 6:

Grate the garlic on a fine grater or press it.
Step 7:

Boil and grate the eggs. Set aside the white of one egg to decorate the salad.
Step 8:

Set aside half a walnut and a small piece of walnut (for the squirrel's nose). Crush the rest of the nuts with a rolling pin or blender, but not to a powder.
Step 9:

Grate the reserved egg white, leaving a tiny bit for the squirrel's eye.
Step 10:

Combine the processed cheese, eggs, butter, garlic, mayonnaise, and salt.
Step 11:

Now for the most important part — shaping the squirrel. Spread the mixture into the silhouette of a squirrel.
Step 12:

Sprinkle the squirrel with the crushed walnuts.
Step 13:

Spread a layer of grated carrot over the nuts. Tuck the reserved walnut half into the squirrel's paw and form a nose from the walnut piece. Sprinkle the ears, tail tip, and belly with grated egg white, and make the eye from a small piece of egg. Garnish the dish with dill.