Salad ministerial classic

4 servings
25 min

There is information that the Ministerial salad was first announced as an elite dish back in the 50s of the last century. It was then that this dish appeared on the menu in Soviet canteens under ministries and restaurants. Most often, it was prepared according to the recipe that I offer. But there are other interpretations of this salad that began to appear in the 70s. There are options for this salad with mushrooms, semga, liver, corn, chicken, etc.

How to make a classic Ministerial salad? Prepare the indicated ingredients. Pre-boil the beef meat. It should be soft, not wiry. Instead of beef, you can take boiled veal. Mayonnaise choose any, tastier and healthier will be home-made.

How to cook beef? Boil the water in a saucepan, salt it. Lower a piece of beef into boiling water. Cook the meat with a low simmer over a low heat, removing the foam if necessary. The cooking time depends on the quality of the meat and on what part of the carcass the piece is taken. Mine was cooked for about an hour. Check your readiness with a sharp knife - he should freely pierce a piece. Remove the meat from the stock and cool. Then cut it into strips or tear it into fibers. Fold into a bowl.

Break the eggs into a pialka, add salt, whisk them lightly with a fork. Heat the pan over a low heat, pour just a little vegetable oil. Pour half of the egg mixture, distributing it evenly along the bottom, according to the pancake type (I have a diameter of 24 cm). Fry the pancake for a few minutes so that there are no liquid places left on it. Remove the finished pancake from the pan. Similarly, fire the second. Try to make them very thin.

Cool the egg pancakes. Roll into a tube and cut them into strips. You'll get long strips of egg pancakes. Add them to the salad bowl to the meat.

Cut the pickled cucumbers into straws and add to the salad. Cucumbers for salad, choose crisp, not watery, tasty and fragrant.

Peel the bulb onions and cut into half rings. Heat the vegetable oil in a pan, fry the onions on it over a low heat. Do not fry it until tender, let it remain slightly crisp. Cool the onions and add to the salad.

Add the mayonnaise to the salad and mix. Taste it for salt, salt and pepper to taste. I do not salt salads with mayonnaise, I have enough salt in the sauce.

Cool the salad slightly before serving. You can serve such a salad both in a large salad bowl and in portions.

The salad will look beautiful and neat if you cut all the ingredients into the same size and shape in pieces (for example, cubes).

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Mayonnaise is better to cook on its own. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise. Also, not only mayonnaise, but also sour cream or natural yogurt can be used as a dressing. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.