Salad on the festive table – a step by step recipe with a photo
. We cut off everything superfluous from the hearts, cut each heart, remove blood clots and rinse well under running water.
. We put hearts in boiling, salted water, add bay leaf, allspice and black peppercorns and cook for 40 minutes.
Finely chop after cooking.
. Marinate the onion: for this, cut the onion into half rings, pour boiling water over it, add salt, sugar, vinegar, mix and leave for 15-20 minutes.
. Boil potatoes, rub on a coarse grater.
. Boil the eggs, separately rub the whites and yolks on a fine grater.
. Pickled cucumbers cut into slices.
. Finely chop the carrots.
. We collect the salad: put on a large plate,
1st layer: potatoes, distribute, salt, grease with mayonnaise.
2nd layer: chopped chicken hearts, mayonnaise.
3rd layer: pickled onions.
4th layer: Korean carrots, mayonnaise.
. Sprinkle the top and sides of the salad with grated squirrels, put in the refrigerator for 20 minutes so that the salad is soaked.
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