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Rose salad

Cooking recipes / Top Picks / Salads

6 servings
1 hour 30 min

Chicken breasts - 200 g, Pickled mushrooms - 120 g, Chicken eggs - 2 pcs., Hard cheese - 70 gr, Korean carrot - 100 gr, Walnuts - 30 gr, Mayonnaise - 200 gr, Beetroot - 1 pc., Garlic - 1 tooth., Chicken eggs - 1 pc., Milk - 2 tbsp, Wheat flour - 0.5 tbsp, Parsley - 10 gr, Ground black pepper - to taste, Salt - to taste, Vegetable oil - 1 tbsp.

How to make Rose Salad? Prepare the products. Pre-boil the chicken breast in salted water for 25 minutes. Leave the meat to cool and finely chop it with a knife. Instead of boiled breast, smoked breast can be used.

Also pre-boil two chicken eggs. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Grate the peeled eggs on a medium grater. Also grate the hard cheese. Choose delicious, high-quality cheese, without milk fat substitutes.

Finely chop pickled or salted forest mushrooms with a knife. I have salty grooves, they give a slight sharpness to the salad. If there are no pickled ones at hand, you can take fried wild mushrooms or champignons.

Korean carrots for salad are suitable both ready-made, purchased in the store, and cooked on their own. The second case is better, because it will turn out a tastier and fresher product, and spices can be selected to taste.

Start picking the salad. You can use a cooking ring or simply lay out the products in layers on a dish. Put the mushrooms in the first layer, brush them with mayonnaise.

Put the chicken meat on top, rinse the layer again with mayonnaise.

The next layer is Korean carrots and mayonnaise again.

Next, lay out the grated boiled chicken eggs, brush them with mayonnaise.

To decorate the salad, make egg pancakes with beetroot spread. To do this, boil the beets in a uniform, which takes from 40 minutes to 2 hours, depending on the size. Cool, peel and grate. Add garlic and mayonnaise passed through the press to the beetroot, mix.

Next, make the egg pancake. To do this, drive a chicken egg into a bowl, add salt, black ground pepper. Beat the mixture with a fork, pour in some milk, add half a tablespoon of flour, mix. Fry the pancake in a well-heated frying pan in vegetable oil until rosy.

Spread the beetroot filling on a pancake. Roll it up with a roll. Cut into small pieces of rolls.

Put the grated hard cheese and crushed walnuts in the last layer. Garnish the salad with egg pancake rosettes with beetroot and parsley leaves. Let the salad soak in the fridge and serve to the table. Enjoy your meal!