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Festive table
Tiger Salad with beef

"Tiger" Layered Salad with Beef

A layered, bright, tasty centerpiece for the holiday table! This "Tiger" salad with beef will dress up any family celebration — its fun design catches the eye of grown-ups and kids alike. It's also great for a children's party.

Julia

Recipe author

Composition / ingredients

Servings:

Beef

320

Eggs (including 1 egg white for decorating)

Pickles

100

Hard cheese

Carrots (medium)

Mayonnaise (or to taste)

Salt (for cooking the meat)

Black olives

Egg white

Prune

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 42 % 11 g

Carbohydrates 12 % 3 g

160 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a festive "Tiger" salad with beef? Gather the ingredients. It's best to use young beef — I used veal, which is more tender and cooks faster. Choose medium-sized carrots.
Step 2:

Lower the beef into boiling salted water and cook over moderate heat until tender — the time depends on the meat, with veal taking about 45–60 minutes and beef up to 2 hours. Cool the cooked meat completely.
Step 3:

Cut the beef into small cubes. You could also cut it into thin strips — just cut all the other ingredients into strips too, so everything matches.
Step 4:

Hard-boil the eggs: put them in a pot of cold water, bring to a boil, lower the heat, and cook 7–8 minutes. Cover with cold water and let cool, then peel and dice them small. Set aside one egg white for decorating.
Step 5:

Dice the pickles small as well.
Step 6:

Grate the hard cheese on the coarse side of a grater.
Step 7:

Boil the carrots until soft and let them cool completely. Peel and grate them on the fine side of a grater.
Step 8:

Start building the salad on a flat plate. The first layer is the chopped beef — shape it like a tiger's head.
Step 9:

Spread mayonnaise evenly over the top.
Step 10:

Then lay the pickles around the edge of the meat layer. I didn't spread mayonnaise on this one.
Step 11:

The next layer is the chopped eggs and mayonnaise.
Step 12:

Then the grated cheese and more mayonnaise.
Step 13:

Cover the whole salad with grated carrot, sealing the layers on all sides.
Step 14:

To decorate, I used finely chopped black olives (the stripes and the cub's smile). I cut the eyes from egg white and made the pupils from olive rounds. The finely grated egg white forms the muzzle, lashes, and brows. The tongue is made from smoked deli meat or sausage. The "dots" on the muzzle are peppercorns or small bits of olive. The nose is a clean, dried prune. Chill the finished salad for 1 hour so the flavors meld. Enjoy!

Make salads only from fully chilled ingredients — assembled while warm, a salad can spoil quickly.
Homemade mayonnaise is best — tastier and better for you. You can also dress with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with the mayo in any ratio, which lightens the dish. The salad tastes wonderfully balanced as is, but everyone's tastes differ, so feel free to change the layers to suit yourself, adding favorites or leaving out what you don't care for.