Salads

Salad "Glade"


Ingredients for the preparation of salad "Meadow"

  1. Smoked ham 150 grams
  2. Large potato 2 pieces
  3. Korean carrot 150 grams
  4. Large fresh cucumber 1 piece
  5. Chicken egg 2 pieces
  6. Mushrooms whole marinated 200 grams
  7. Mayonnaise 100 grams
  8. Salt to taste
  9. Green onion 1 small bunch
  • Main Ingredients: Ham, Potato, Eggs, Mushrooms
  • Serving 5 servings

Inventory:

Cutting board, kitchen knife, tablespoon, small pan - 2 pieces, pan cover, cooker, deep narrow pot or bowl, cling film, plate - 5 pieces, medium grater, coarse grater, flat serving dish, slotted spoon, fork , kitchen brush, kitchen potholders

Preparation of Glade Salad:

Step 1: prepare the potatoes.


Using a kitchen brush, thoroughly rinse the potatoes under running warm water to remove residual soil and other dirt. Next, put the tubers in a small pan and completely fill with cold liquid from the tap. We put the container on a big fire and cover it with a lid. When the water in the pan boils, slightly tighten the burner and boil the vegetables until cooked. It takes me about 25-30 minutes depending on the size of the tubers. Then you need to check the potatoes for the degree of readiness. To do this, pierce one of the two vegetables with a fork and look. If the inventory easily entered the component, then you can turn off the hotplate, and get the potatoes with a slotted spoon and put it on a cutting board so that it cools down. If not, then extend the cooking time yet for 5-7 minutes.

In any case, when the vegetables have cooled down, using a knife, peel them and then rub on a coarse grater directly above a free plate.

Step 2: prepare the chicken eggs.


We lay the chicken eggs in another small pan, completely fill with ordinary cold water and put on medium heat. When the liquid boils, boil the components for 10 minutes. You should have hard boiled eggs. After the allotted time, turn off the burner, and take the pan with the help of kitchen tacks and rearrange it into the sink. Turn on running cold water and let the components cool completely. Next, clean our hands from their shells with clean hands and put them on a cutting board.

Using an average grater, rub the eggs, and then pour them into a clean plate.

Step 3: prepare the green onions.


We wash green onions under running water, shake off excess liquid and put on a cutting board. Finely chop the feathers with a knife, and then move them to a clean plate.

Step 4: prepare the carrots in Korean.


Since Korean carrots are usually long and uncomfortable to eat in a salad, I put them on a cutting board and, using a knife, chop into small strips. Therefore, if you wish, you can do the same. Next, we shift the chopped vegetable into a free plate and proceed to the preparation of smoked ham.

Step 5: prepare smoked ham.


We spread the smoked ham on a cutting board and use a knife to cut into thin strips or plates. The crushed component is transferred to a clean plate.

Step 6: prepare a fresh cucumber.


We wash the cucumber well under running water and put it on a cutting board. Attention: if the vegetable has a rough peel, then I advise you to cut it with a knife, as it will spoil the taste of the salad. If not, then the first thing we cut off is the edge component, and then chop the cucumber with a thin straw. Attention: if desired, it can also be grated. Shredded vegetable is transferred to a free plate.

Step 7: prepare the salad.


We will prepare the salad in a deep narrow pan or bowl. But to make it convenient to get it out, cover the container with cling film so that it touches the bottom, goes over all the walls and, of course, goes beyond the border. If necessary, you can use several layers at once. So, the first thing we put here is the pickled champignons with their caps down.

Sprinkle the mushrooms with chopped green onions and then place the second layer in the pan - Korean carrots. Now we spread cucumber straws here, slightly salt it and grease with a small amount of mayonnaise. Next, put chopped ham in a container. Do not forget to grease it with sauce, and then sprinkle with grated boiled eggs.

Attention: all layers should evenly fill the pan and be the same thickness. The sixth final level will be grated boiled potatoes. Be sure to slightly salt it and crush it with clean hands (then the salad will keep its shape). Important: It is not necessary to insist on lettuce in the refrigerator, which is only after it is on the saucer for serving.

Therefore, immediately cover the pan with a special flat plate and with a deft hand movement, quickly turn the structure upside down.

Step 8: serve the salad.


Ready salad "Meadow" is served at the festive table. How beautiful and tasty he is! In addition, he is also hearty! Therefore, if you decide to cook it for lunch or dinner, then no doubt treat them to the household as the main meal along with bread. Believe me, no one will remain hungry.
Good appetite!

Recipe Tips:

- before serving, the salad can be decorated with parsley leaves or sprigs of dill;

- Instead of Korean carrots, you can take the usual. In this case, it must be boiled with potatoes. Cooking time for this vegetable will be approximately 40-45 minutes;

- in addition to the ingredients indicated in the recipe, you can add to the salad hard cheese, grated on medium grater, boiled chicken fillet, as well as pickled cucumbers chopped in cubes;

- to keep the salad in shape, be sure to use mayonnaise with a high percentage of fat content. That is no less 50%.