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Festive table
Golden Cockerel salad

Golden Cockerel Salad

An original salad for a festive table. Surprise your family and friends! It's delicious, striking to look at, and made from simple ingredients. Kids love helping to put it together — no wonder, since it's such a fun, creative project. And thanks to the walnuts and prunes, the flavor comes out wonderful and surprisingly refined.

Margot

Recipe author

Composition / ingredients

Servings:

Eggs

Beets

400

Carrots

300

Hard cheese

200

Prunes

100

Walnuts

Mayonnaise

200

Salt (to taste)

Parsley (a few sprigs)

Olives (for decoration)

Cherry tomatoes

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 52 % 15 g

Carbohydrates 28 % 8 g

183 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

Prepare all the ingredients. Boil the vegetables and eggs.
Step 2:

Plan ahead and sketch a cockerel template for the salad.
Step 3:

Grate the beets on a fine grater and leave them in a sieve to drain off the juice.
Step 4:

Grate the cheese on a fine grater.
Step 5:

Cover the prunes with boiling water.
Step 6:

Lightly toast the walnuts in a skillet and crush them.
Step 7:

Squeeze any remaining juice from the beets. Cut the softened prunes into strips, combine with the beets, salt to taste, and mix.
Step 8:

Using the cockerel template, shape the beet mixture into the base of the salad on a suitable platter.
Step 9:

Spread a layer of mayonnaise over the beet layer.
Step 10:

From the boiled eggs, separate the yolks from the whites. Crumble the yolks and spread a layer over the mayonnaise.
Step 11:

Lightly sprinkle the crushed nuts over the yolks.
Step 12:

Grate the cheese on a fine grater and add a generous layer on top.
Step 13:

Spread mayonnaise generously over the top and sides of the salad.
Step 14:

Grate the egg whites and the carrot on a fine grater.
Step 15:

Apply a layer of grated egg white all over. Mark out the decorative elements on the salad — the comb, beak, wattle, and so on.
Step 16:

Decorate the comb and wattle with grated carrot. Form the beak with grated cheese and the cheek with crumbled yolk. Dust the neck lightly with yolk.
Step 17:

Make the eye from an olive, and garnish the eye and neck with parsley leaves.
Step 18:

Garnish the dish with cherry tomatoes and parsley leaves. Let the salad rest briefly in the refrigerator, then serve it at the festive table. Good luck to everyone in the new year!