SALAD DAY

SALAD DAY. Salad “January Chamomile”

The savory and satisfying puff salad “January Chamomile” with beef liver looks amazing on the table.

Products (for 6 servings):

For decoration:

All products are cut into strips or cubes, and the eggs are grated. Mayonnaise is applied to the salad only with a “net” (make a small hole in the bag of mayonnaise) or with a fork, but not with a spoon. It tastes better and the salad soaks in better.

To boil water. Wash the potatoes, put them in boiling water and boil until tender in their skins. Cool down

Peel the onion, rinse and finely chop. Sprinkle with vinegar. Stir and leave for 10-20 minutes to marinate.

Boiled liver cut into strips

Peel and cut potatoes

Set aside the white of 1 egg for decoration. Grate the other eggs. For decoration, cut the squirrel into strips

Place the “January Chamomile” salad in this order:
1 – pickled onion

2 – boiled potatoes, mayonnaise (40-50 g)

3 – boiled beef liver, it can be added with salt as needed (1-2 pinches), mayonnaise (40-50 g)

4 – canned cucumbers

5 – canned corn, mayonnaise (40-50 g)

6 – boiled egg;
7 – thick mesh of mayonnaise or as comfortable as possible.

We decorate the “January Chamomile” salad with “flowers” ​​from corn and protein, “leaves” from cucumbers or herbs.

Salad “January Chamomile”

Products (for 6 servings)

Boiled eggs – 2-3 pcs.
Pickled onion – 1 pc.
Mayonnaise – 120-150 g
Boiled potatoes – 2-3 pcs.
Boiled beef liver – 150-200 g
Canned cucumber – 2-3 pcs.
Canned corn – 150-200 g
Salt (optional) – 1-2 pinches

Greens – 3-4 sprigs
Chicken egg (white) – 1 pc.

Production:
All products are cut into strips or cubes, the eggs are grated. Mayonnaise is applied to the salad only with a “net” (make a small hole in the bag of mayonnaise) or with a fork, but not with a spoon. It tastes better and the salad soaks in better. To boil water. Wash the potatoes, put them in boiling water and boil until tender in their skins. Cool. Peel the onion, rinse and finely chop. Sprinkle with vinegar. Stir and leave for 10-20 minutes to marinate. Cut the boiled liver into strips. Peel and cut the potatoes. Cut the cucumbers.
Set aside the white of 1 egg for decoration. Grate the other eggs.
For decoration, cut the whites into strips. Place the “January Chamomile” salad in this order:
1 – pickled onion; 2 – boiled potatoes, mayonnaise (40-50 g); 3 – boiled beef liver, it can be added with salt as needed (1-2 pinches), mayonnaise (40-50 g); 4 – canned cucumbers; 5 – canned corn, mayonnaise (40-50 g); 6 – boiled egg;
7 – thick mesh of mayonnaise or as comfortable as possible.
We decorate the “January Chamomile” salad with “flowers” ​​from corn and protein, “leaves” from cucumbers or herbs.

Chamomile salad with liver

A delicious and beautiful bouquet of daisies on a celebratory plate! Behind the tender appearance of the salad, topped with daisies, lies a nutritious and very tasty dish. Chicken liver and potatoes mix perfectly with each other, and pickles effectively complement the taste, giving it a zest.

1. Main
2. Recipe groups
3. Chamomile salad with liver

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 15 minutes

manufacturing method

The meat base of this wonderful festive salad is chicken liver. It is very warm, soft and has a pleasant sweetish taste. We wash the fresh liver with running water, remove all films and partitions. Place the liver in a saucepan, add cool water and place over high heat until it boils. As soon as the water boils, season with a small amount of salt and cook the liver until tender, about 25 minutes.

While the liver is cooking, let's take care of the rest of the products. Fill the eggs with cool water and cook until hard-boiled. We do not peel the potatoes and carrots, but simply wash them well with running water using a brush or lip. Place in a saucepan, fill with cool water, add a little salt and cook until the vegetables are ready.

Fill the finished eggs with cool water to cool and allow the shells to peel off easily. And as soon as they are ready, take the vegetables out of the boiling water and leave them to cool in the air.

Place the finished liver in a colander and leave to drain and cool. When the chicken liver has completely drained and cooled down, you need to chop it, but a blender will not work. It doesn’t have to turn into puree, but remain in small pieces, so we grate the liver on a large grater.

We peel all the eggs, grate 2 of them on a large grater, and leave the others for decoration (the smoothest and largest ones). Peel the potatoes and carrots and also grate them on a large grater. Cut the pickled cucumbers into thin halves of rings.

All ingredients are ready, you can start assembling the salad. We wash the fresh, greenish lettuce leaves and dry them well. Place them on a plate, lay the potatoes on top in an even layer and grease them with mayonnaise. Next we lay out the pickled cucumbers and their grated liver on top. Lubricate the liver layer with mayonnaise. Place carrots on top of it and immediately after it grated eggs.

Lubricate the finishing layer well with mayonnaise and proceed to decorate the salad. Cut the remaining eggs into halves, grate the yolk on a small grater, and carefully cut the white into strips. From strips of whites we form daisy petals, one in the center and 6 around the perimeter. Pour a little yolk into the middle of each of them. We decorate the free space between the flowers with dill leaves.

The finished salad can be served immediately or after a little refrigeration.

January chamomile salad

January chamomile salad with photo.

Production time: 1 hour 0 minutes