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Royal Rooster Salad

"Royal Rooster" Salad

Everyone all set for New Year's? Made your lists? Bought the groceries for the salad? The Year of the Rooster is fiery, bright, and oh so lucky! May everything come true and work out for you all in the year ahead. And just to be safe, win the rooster over by putting its likeness on your New Year's table. That matters.

Foster

Recipe author

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Composition / ingredients

Servings:

Beef tongue

Shrimp

400

Onion

0.5

Potatoes

Carrots

Olives

100

Cucumber

Green peas

100

Eggs

Vinegar (7%)

Water

150

Salt

Sugar

Eggs

Salt

0.5

Sugar

0.3

Vegetable oil

100

Lemon juice

Prepared mustard

Eggs

Mâche

100

Lemons

0.5

Dill

Bell pepper

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 38 % 8 g

Carbohydrates 19 % 4 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

It's best to prep the salad ingredients ahead of time. Boil the tongue with spices and salt until tender, then plunge it right into cold water (ice water is even better)—it'll peel easily. Boil and peel the potatoes and carrots. Hard-boil the eggs, cool them, and remove the shells. Drain the brine from the olives. Boil the shrimp in salted water (it's nice to add dill and lemon) and let them cool. Peel the onion. Blanch fresh green peas in boiling water for 1–2 minutes.
Step 2:

Cut the onion into small dice and put it in a small bowl.
Step 3:

Add salt, sugar, and vinegar, then pour in boiling water to cover the onion. Leave it to pickle while you make the rest of the salad.
Step 4:

Peel the shrimp: remove the shells and the dark vein, and cut off the tails.
Step 5:

Cut up the shrimp.
Step 6:

Cut up the tongue.
Step 7:

Cut the carrots into cubes. It's best if all the pieces are about the same size.
Step 8:

Cut up the cucumbers. Add everything to one big bowl.
Step 9:

Cut the olives into rings.
Step 10:

Cut up the potatoes.
Step 11:

Cut up the eggs. An egg slicer makes this easy.
Step 12:

Add the green peas to the rest of the ingredients.
Step 13:

For the mayonnaise, put all the ingredients except the oil into a container that's easy to blend in.
Step 14:

Start blending with an immersion blender (a whisk works great for this mayonnaise too). Once the mixture lightens a bit, drizzle in the oil in a thin stream, blending the whole time.
Step 15:

Within a minute you'll have a thick, delicious mayonnaise.
Step 16:

Season the salad with salt, add the pickled onion (drained), and dress it with the mayonnaise. Mix well.
Step 17:

Lay washed and dried salad greens on a platter, then mound the salad on top using a ring mold.
Step 18:

Prep the garnish ingredients.
Step 19:

A ring of hard-boiled egg makes the rooster's head. Cut a comb, wattles, and beak from the bell pepper.
Step 20:

Thin lemon slices form the body—they look like feathers and lend the salad the bit of tartness it needs.
Step 21:

For the tail, use dill and strips of pepper. Make a wing and feet out of pepper too.