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عربRabbit salad with ham and prunes
2 servings40 min
Ham - 200 gr, Cucumbers - 1 pc., Eggs - 2 pcs., Prunes - 60 gr, Hard cheese - 70 gr, Mayonnaise - 2 tbsp., Olives - 1 pc., Carrots - 1 pc., Parsley - 5 gr.
2 servings40 min
Ham - 200 gr, Cucumbers - 1 pc., Eggs - 2 pcs., Prunes - 60 gr, Hard cheese - 70 gr, Mayonnaise - 2 tbsp., Olives - 1 pc., Carrots - 1 pc., Parsley - 5 gr.
How to make Rabbit salad with ham and prunes? Prepare the products. Take the ham low-fat, natural, tasty. Cucumber - fresh, prunes without seeds, sweet. Boil the eggs beforehand and cool. Boil the carrots to decorate the salad as well. 
Peel the ham from the shell and cut into a small cube. Try to cut finely so that when forming a salad, pieces do not stick out of it. Leave one thin piece of ham to decorate. 
Wash the cucumber, cut off the tips. Be sure to try whether it mustards - such a fruit will spoil the taste of the dish. Cut the cucumber into cubes as well. Leave one strip of cucumber to garnish. 
Peel and grind the eggs - either with a cube, like other ingredients, or with a coarse grater. 
Clean the prunes well and dry. If it is very hard, then pour boiling water over it and leave it for 10 minutes. Cut the prunes into small pieces. 
Take a flat plate. Lay the rabbit's face out of the ham with the ears. Try to keep the ham flat, in one layer. 
Transfer the mayonnaise to a cooking bag or bag, cut off the tip. Apply the mayonnaise to the ham in strips. 
Next, lay out a layer of fresh cucumber, repeating the silhouette of the rabbit. Also apply mayonnaise to it. 
The next layer is eggs, mayonnaise on them. Lay prunes only on the face so that the ears turn out to be slightly lower. 
Grate the cheese on a medium grater. 
Carefully lay the cheese in the uppermost layer, covering the sides and ears of the rabbit. Leave some cheese for the legs. 
Cut the nose, ears and rabbit mouth out of a thin piece of ham. Put them on a salad. Make your eyes from halves of olive oil, drop mayonnaise into the center. Cut the strips of antennae from the cucumber, lay them on the muzzle. 
At the bottom, put a piece of whole cooked carrots. From the cheese, blind two legs, put them on top and below the carrots. 
Apply mayonnaise strips to the carrot, stick parsley sprigs into the tip. The salad is ready, put it in the refrigerator for a couple of hours to soak. 
Serve the salad to the table. Enjoy your meal!