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Monomakh's hat classic salad with pomegranate and chicken

Monomakh's Cap Salad with Chicken and Pomegranate

The refined flavor and presentation of this salad will intrigue even a serious foodie. It's a worthy alternative to the usual party salads—delicious as they are, dishes like Olivier and beet vinaigrette can start to feel a little tired. This one works just as well for a family celebration as for hosting special guests. It has a rich, delicate, original taste, with every ingredient in harmony. It's loaded with vitamins, too, and you can use homemade mayonnaise or swap in good-quality sour cream (everything in the recipe pairs beautifully with it—I've tested it). The first time I made this salad, I knew I'd be making it again and again for the holidays. My family loved the taste and were just as taken with how it looked—my son cried out, "Mommy, what a beautiful cake!" This recipe takes some effort, but the result is well worth it.

mom of sweet tooth

Recipe author

Monomakh's hat classic salad with pomegranate and chicken

Composition / ingredients

Servings:

Chicken breast (boiled or pan-fried in oil)

400

Eggs

Potatoes

Beet

Apple

Garlic

Prunes

100

Walnuts

100

Hard cheese

200

Mayonnaise

400

Red onion (red)

Pomegranate (for decoration)

Fresh herbs (dill or parsley, whichever you prefer)

Lemon juice (or substitute citric acid crystals dissolved in 2 tbsp boiled water)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 45 % 15 g

Carbohydrates 30 % 10 g

202 kcal

GI: 89 / 0 / 11

Cooking method

Step 1:

Here's everything you'll need to make the Monomakh's Cap salad.
Step 2:

This is a layered salad, so grate or chop the vegetables and other ingredients into separate bowls. Peel the apple and grate it on the coarse side of a box grater, then immediately toss it with lemon juice so it doesn't brown; drain off the juice before you assemble the salad. In a separate bowl, grate the whites of the hard-boiled, peeled eggs on the coarse grater.
Step 3:

Grate the potatoes—boiled in their skins, then peeled—on the coarse grater. Grate the egg yolks on the fine grater, and do the same with the cheese.
Step 4:

Make the dressing: stir the mayonnaise together with the garlic (pushed through a press), salt, and spices (I used ground black pepper).
Step 5:

Cut the prunes into thin strips.
Step 6:

Grate the beet—boiled or oven-roasted, then peeled—on the coarse grater.
Step 7:

Chop the fresh herbs (I used parsley). Feel free to use dill or any other herb you like.
Step 8:

Take a large serving platter and build up the prepared ingredients in layers, brushing each with a little mayonnaise. It's best to divide everything into two portions and build several layers, keeping in mind that each layer should be slightly smaller than the one below it, to form a dome. To make the salad less rich and use less mayonnaise, you can mix it into the drier ingredients ahead of time—the potatoes, for instance. The first layer will be potatoes.
Step 9:

Next, spread the beet on top and sprinkle with salt, pepper, and chopped walnuts (for a deeper flavor, you can toast them lightly in a dry skillet first).
Step 10:

Then add a layer of chicken breast cut into small cubes—boiled or pan-fried in oil (mine is boiled). Sprinkle with salt and pepper.
Step 11:

The next layer is fresh herbs.
Step 12:

Then spread on the prunes, not forgetting the mayonnaise.
Step 13:

Prunes and walnuts are great together, so sprinkle a few more nuts over this layer.
Step 14:

The next layer is grated cheese—but set most of it aside to decorate the salad later.
Step 15:

Next comes a layer of apple.
Step 16:

Then a layer of egg yolks. Now repeat all the layers: potatoes, beet, a few nuts, chicken, herbs, prunes, a few more nuts, cheese, apple, yolks. Brush each layer with mayonnaise, seasoning with salt and pepper as you go—just take care not to overdo the seasoning.
Step 17:

Form the fur trim of the cap from the reserved grated cheese, brushed with mayonnaise, and top it with the grated egg white.
Step 18:

Sprinkle walnuts over the trim to mimic fur. Decorate the cap with pomegranate seeds (I divided the dome into eight sections to keep the pattern symmetrical) and a few green peas (I used 4), like precious gems.
Step 19:

Make the crown band of the cap from red onion trimmed with pomegranate seeds. And there you have it—our wonderful Monomakh's Cap salad is ready. Invite your guests and dig in. Enjoy, everyone!