Classic Monomakh's Cap Salad with Pomegranate and Chicken

The exquisite taste and presentation of this salad will intrigue even a gourmet. This recipe is a worthy alternative to popular, no less tasty, but already slightly boring salads, such as Olivier salad and vinaigrette. It is suitable for both family celebrations and meeting rare guests. The salad has a rich, delicate, original taste. All ingredients combine harmoniously with each other. Moreover, it contains a lot of vitamins, and you can prepare mayonnaise yourself or replace it with high-quality sour cream (all components of the recipe go well with it, I’ve tested it). Having tried this salad for the first time, I realized that I would make it more than once during the holidays. My family also really liked the taste of the salad, and they also appreciated the appearance of the finished dish. My son exclaimed: “Mommy, what a beautiful cake!” This recipe is labor intensive to prepare, but the results are worth it.
cook time: 2h
Maya Lindell
Classic Monomakh's Cap Salad with Pomegranate and Chicken

Nutrition Facts (per serving)

205
Calories
15g
Fat
10g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Apples 1 pc
Lemon juice (You can replace it with citric acid crystals, dissolved. in 2 tbsp. boiled water) 2 tbsp
Walnuts 100 g
Potato 3 pc
Hard cheese 200 g
Beet 1 pc
Bulb onions (red) 1 pc
Mayonnaise 400 g
Greenery (dill or parsley, choose for yourself what you like best) 1 g
Chicken eggs 3 pc
Chicken fillet (boiled or fried in oil in a frying pan) 400 g
Prunes 100 g
Pomegranate (For decoration) 1 pc

Recipe instructions

Step 1

Step 1
Products we need to prepare Monomakhʼs Cap salad.

Step 2

Step 2
Our salad will be layered. Therefore, we grate or cut vegetables and other products into separate containers. We grate the peeled apple on a coarse grater, and to prevent it from darkening, be sure to pour lemon juice on it. Before forming the salad, drain the juice. In a separate container, grate the white of an egg, previously hard-boiled and peeled, on a coarse grater.

Step 3

Step 3
Grate boiled and peeled potatoes on a coarse grater. Three egg yolks on a fine grater, do the same with the cheese.

Step 4

Step 4
Prepare the sauce by mixing mayonnaise with garlic, passed through a press, salt and spices (I took ground black pepper).

Step 5

Step 5
Cut the prunes into strips.

Step 6

Step 6
Boiled or baked in the oven, then grate the peeled beets on a coarse grater.

Step 7

Step 7
Chop the greens (I used parsley). You can take dill or other herbs, depending on your taste.

Step 8

Step 8
We take a large dish and lay out all the products we have prepared in layers, greasing them with a little mayonnaise. It is advisable to divide all the products into two parts and lay out several layers, but remember that each subsequent one should be slightly smaller than the previous one. To make the salad less fatty and use less mayonnaise, you can mix some drier foods, such as potatoes, with mayonnaise in advance. Our first layer will be potatoes.

Step 9

Step 9
Then place the beets on top, sprinkle with salt, pepper, and chopped nuts (for a brighter taste, you can lightly fry them in a frying pan in advance).

Step 10

Step 10
Then add a layer of chicken fillet cut into small cubes, boiled in advance or fried in a frying pan in oil (I used it boiled). Sprinkle with salt and pepper.

Step 11

Step 11
The next layer is greenery.

Step 12

Step 12
Then add the prunes, not forgetting the mayonnaise.

Step 13

Step 13
Prunes are “friends” with nuts, so sprinkle this layer with them a little.

Step 14

Step 14
Spread the next layer of grated cheese, leaving most of it for decorating the salad.

Step 15

Step 15
Next is a layer of apples.

Step 16

Step 16
Then — a layer of yolks. And now we repeat all the layers: potatoes, beets, some nuts, chicken, greens, prunes, some more nuts, cheese, apples, yolks. We coat the layers with mayonnaise, not forgetting about salt and pepper, trying not to overdo it with spices.

Step 17

Step 17
We make the edge of the cap from the remaining grated cheese, coated with mayonnaise, on top of which we pour the grated protein.

Step 18

Step 18
Sprinkle walnuts on top of the edge, imitating fur. We decorate the hat with pomegranate seeds (I divided the dome of the hat into eight sections to maintain the symmetry of the pattern), green peas (I needed 4 peas), imitating precious stones.

Step 19

Step 19
The crown of the hat is made from red onions decorated with pomegranate seeds. Our wonderful Monomakh’s Hat salad is ready. We invite guests and try it. Bon Appetit everyone!

Additional rubrics

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