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Rooster salad without meat

Meatless "Rooster" Salad

A salad with a rooster on top makes a wonderful start to the New Year's spread! In our circle, the feast traditionally opens with cold appetizers and salads. There's something cheerful about sitting down on New Year's Eve and spotting a salad like this with its little rooster — made with love and beautifully presented, it charms everyone who tastes it!

Snowball

Recipe author

Composition / ingredients

Servings:

Carrots (set aside a small piece for decoration)

300

Parsley root

300

Celery root (root)

100

Canned corn

200

Eggs (one for decoration)

Pickles (save the ends for decoration)

300

Apple (half a large apple)

Onion (red)

Garlic

Green onion

Watercress (or parsley)

Peppercorns

Mayonnaise (heaping)

Honey

Mustard (mild)

Horseradish (level)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 29 % 4 g

Carbohydrates 50 % 7 g

74 kcal

GI: 63 / 25 / 13

Cooking method

Step 1:

Get the ingredients ready: cook the vegetables, eggs, and root vegetables. Peel the onion, garlic, and apple. Drain the corn.
Step 2:

Cut the parsley and celery roots, carrots, and pickles into small cubes. Don't forget to set aside the pickle ends and a piece of carrot for decorating the salad.
Step 3:

Add the red onion and the eggs in small cubes (keep one egg for decoration). Finely chop and add the garlic. Chop and add the green onion, saving some for decoration.
Step 4:

Add the corn, saving some for decoration. Get the dressing ingredients ready — mayonnaise, honey, mustard, and horseradish.
Step 5:

Toss everything together gently in a bowl.
Step 6:

Combine all the dressing ingredients, whisk until smooth, add to the vegetables, and mix everything well.
Step 7:

Cut the reserved egg in half lengthwise and separate the yolk from the white.
Step 8:

Spread the salad onto a serving plate or bowl, reserving a little for stuffing the egg white. Grate half the egg white over the top on a fine grater. Lay a ring of corn around the edge of the salad. Set the second half of the egg white at the top of the salad.
Step 9:

Fill the egg-white half with the reserved salad. On the four sides of the dish, place the pickle ends and set peppercorns on them so they look like little mouse faces.
Step 10:

Place half the yolk on the stuffed egg white and coat it with mayonnaise.
Step 11:

Grate the other half of the yolk on a fine grater and sprinkle it over the rooster figure.
Step 12:

Cut a comb and beak from the carrot and place them on the rooster's head. Add peppercorn eyes, too. Garnish with sprigs of watercress or parsley and chopped green onion. Before serving, chill the New Year's salad in the refrigerator so the flavors meld. Happiness and good luck in the new year!