Festive Rose Salad

Very beautiful, bright and tasty, for the holiday table! Rose salad is a dish that will amaze guests not only with its taste but also with its appearance. The combination of products in it is very original, but at the same time they are the most common and inexpensive.
cook time: 1h 30 min
Ava Prescott
Festive Rose Salad

Nutrition Facts (per serving)

222
Calories
19g
Fat
5g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Chicken breasts 200 g
Marinated mushrooms 120 g
Chicken eggs 2 pc
Hard cheese 70 g
Korean carrots 100 g
Walnuts 30 g
Mayonnaise 200 g

For decoration:

Beet 1 pc
Garlic 1 clove
Chicken eggs 1 pc
Milk 2 tbsp
Wheat flour 0.5 tbsp
Parsley 10 g
Ground black pepper to taste
Salt to taste

For frying:

Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Rose Salad? Prepare your food. Pre-boil the chicken breast in salted water for 25 minutes. Let the meat cool and finely chop it with a knife. Instead of boiled breast, you can use smoked breast.

Step 2

Step 2
Also pre-boil two chicken eggs. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Grate the peeled eggs on a medium grater. Also grate hard cheese. Choose tasty, high-quality cheese, without dairy fat substitutes.

Step 3

Step 3
Finely chop the pickled or salted forest mushrooms with a knife. I have salted milk mushrooms, they add a slight spiciness to the salad. If you don’t have pickled ones on hand, you can use fried wild mushrooms or champignons.

Step 4

Step 4
Korean carrots for salad are suitable either ready-made, purchased in a store, or prepared yourself. The second case is better, because the product will be tastier and fresher, and the spices can be adjusted to taste.

Step 5

Step 5
Start assembling the lettuce. You can use a cooking ring or simply layer the food on a plate. Place the first layer of mushrooms, brush them with mayonnaise.

Step 6

Step 6
Place chicken meat on top, coat the layer with mayonnaise again.

Step 7

Step 7
The next layer is Korean carrots and mayonnaise again.

Step 8

Step 8
Next, lay out the grated boiled chicken eggs and brush them with mayonnaise.

Step 9

Step 9
To decorate the salad, prepare egg pancakes with beetroot spread. To do this, boil the beets in their skins; this takes from 40 minutes to 2 hours, depending on the size. Cool it, peel it and grate it on a medium grater. Add garlic and mayonnaise passed through a press to the beets, stir.

Step 10

Step 10
Next, prepare the egg pancake. To do this, crack a chicken egg into a bowl, add salt and ground black pepper. Beat the mixture with a fork, pour in a little milk, add half a tablespoon of flour, and mix. Fry the pancake in a well-heated frying pan in vegetable oil until golden brown.

Step 11

Step 11
Spread the beetroot filling onto the pancake. Roll it up. Cut into small rolls.

Step 12

Step 12
Place the last layer of grated hard cheese and crushed walnuts. Decorate the salad with egg pancake roses with beets and parsley leaves. Let the salad soak in the refrigerator and serve. Bon appetit!

Additional rubrics

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