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Violet Salad

Violet Salad

A pretty, tasty salad from simple ingredients! Sometimes you want a dish that's not just delicious but also original and eye-catching—especially for a party table—but you're short on time and exotic ingredients. Violet salad is perfect for that. The ingredients are simple and easy to find, it doesn't take long to make, and the result is sure to please and surprise everyone. Set the table to match and not all of your guests will realize right away that they're looking at a salad and not a potted flower.

Snezhana

Recipe author

Composition / ingredients

Servings:

Smoked chicken

300

Eggs

Radishes

100

Spinach

100

Onion

Hard cheese

150

Sour cream

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 46 % 11 g

Carbohydrates 8 % 2 g

149 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Prep the ingredients. You can use smoked chicken or boil the chicken in salted water, but smoked makes the salad more interesting, fragrant, and rich. Round, large radishes are best, but if you only have elongated ones those work too—the flowers will just turn out small, much like a real violet bloom.
Step 2:

Pull the smoked chicken meat off the bones and cut it into small pieces.
Step 3:

Cut the cheese into small cubes too. Finely chop the onion.
Step 4:

Hard-boil the eggs and let them cool. Separate the white from the yolk of one egg—you'll need part of that yolk for decorating, so finely chop it. Finely chop the rest of the eggs or run them through an egg slicer.
Step 5:

Finely chop a couple of radishes. Set the rest aside for decorating—cut those into thin rounds.
Step 6:

For the dressing, you can use plain mayonnaise or mix equal parts mayonnaise and sour cream for a milder sauce that suits this salad well. In a bowl, combine the chopped chicken, eggs, radishes, cheese, and onion, salt to taste, add the dressing, and mix. It's best to let the salad rest in the fridge for a bit. Then spoon it into your serving dish. Wash the spinach leaves well and pat them dry with paper towels.
Step 7:

For the serving dish, use a small bowl that looks like a flower pot, or glass salad bowls. Arrange the spinach leaves around the top edge. In the middle, form flowers out of the radish rounds, with a little egg yolk in the center of each. Serve the salad. It comes together quickly—simple, pretty, and delicious. You can also portion it into small individual cups so each guest gets their own "pot of violets." Enjoy!