Dear friends!
Happy Holidays…
Let’s make a salad with “Pomegranate seeds”.
Bon appetit to you and your loved ones.

Composition:

• chicken thighs or legs (weight with bones) 500 g
• 6 eggs
• 5-6 potatoes
• 1 beetroot
• 1 onion
• champignons 150 g
• 1 pomegranate
• walnuts 2 tbsp
• 8-12 prunes
• processed cheese “alt” (pieces) 300 g
• vegetable oil for frying
• mayonnaise
• salt
• freshly ground pepper

1. Wash potatoes and beets well, cover with cold water and boil with peel. until soft.
2. Cool the vegetables, peel and grate them in different bowls with a coarse or medium grater.
3. Pour eggs (at room temperature) into boiled salted water.
4. Bring to a boil again and simmer for about 9-10 minutes.
5. Transfer the eggs to a pot of cold water, cool and peel
6. Grate 2 eggs with a large grater.
7. Divide the rest of the eggs into whites and yolks.
8. Grate the yolks and add to the grated eggs.
9. Grate the egg whites in a separate bowl with a medium grater (the egg whites will be used to decorate the salad).
10. Place the chicken in the simmering pot and simmer until the meat is tender, about 40 minutes.
11. Add salt and bay leaf 15 minutes before turning off.
12. Freeze the finished chicken, if necessary, separate the meat from the bones and cut into cubes or strips.
13. Wash the champignons, dry them and cut them into strips
14. Peel the onion, cut into small pieces and fry in vegetable oil until soft.
15. Using a slotted spoon, scoop the onion out of the pot so that as much oil as possible remains in the pan.
16. Put the mushrooms in the pan where we fried the onion, salt and cook on low or medium heat until the liquid evaporates.
17. When the water from the mushrooms has evaporated, add a little more oil if necessary and fry the mushrooms until soft, about 5-7 minutes.
18. Combine the chicken with the mushrooms and onions and mix.
19. Chop the walnuts with a knife or grind them in a blender.
20. Wash prunes, pour boiled water and leave for 20 minutes.
21. drain, dry the prunes (if desired, you can fill each prune berry with a quarter of a walnut).
22. The salad can be wrapped like a roll.

Tip 1. It is convenient to mix some ingredients with mayonnaise, salt and pepper to taste.

Tip 2: Mayonnaise should be put in moderation so that the salad does not “float” and the taste of the ingredients is not “clogged” due to an excess of mayonnaise. At the same time, there should be enough mayonnaise, and it should be of good quality and good taste – the taste of mayonnaise plays an important role in the taste of the salad.

Tip 3: The potato layer for the salad roll is preferably thicker, at least 1 cm.

Spread the food film on the table and arrange the layers.

1 st layer: potatoes + mayonnaise + salt + freshly ground pepper

2 nd layer. Chicken + mushrooms + fried onions + mayonnaise + salt + freshly ground pepper

3 rd layer – walnut

4 th layer. Beetroot + mayonnaise + salt + freshly ground pepper

5 th layer – processed cheese layer

6 th layer. 2 grated eggs + yolk 4 eggs + mayonnaise + salt + freshly ground pepper

7 th layer – prunes

Gently wrap the roll, helping yourself through the food film.
Put the salad roll in the refrigerator and leave for at least 3 hours or overnight.

Release the roller from the film and carefully transfer (or roll) the bottom of the seam onto the plate.
The roll can be covered with pieces of processed cheese (so that the beet juice does not seep between the layers and does not contaminate the surface).

Cover the surface of the salad with mayonnaise and sprinkle with grated egg white.

The advice. Cover the plate with greaseproof paper to prevent it from getting dirty while decorating. When finished, carefully remove the parchment paper while decorating the salad.

Apply diagonal strips of mayonnaise on the roll and decorate with pomegranate seeds.

Bon Appetit:

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