Description
Soon the Orthodox will celebrate the feast of Easter. I suggest to you, dear cooks, cook with me salad "Easter". This salad will take a worthy place on the holiday table. The rich taste of the salad gives roasted pine nuts.
Ingredients
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Beef liver
200 g
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Onion
1 piece
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Chicken egg
3 piece
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Pine nuts
0.5 cup
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Carrots
1 piece
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Potatoes
1 piece
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Parsley
-
Salt
-
Mayonnaise
Cooking
Onions cut in small cubes.
In a bowl add chopped onions. Rinse diced onions with boiling water to remove bitterness. Drain the onions through a colander. A little dry.
Beef liver boil in salted water. Grate on a coarse grater.
Boil potatoes in salted water. Grate on a coarse grater.
Carrots to boil. To grate it, leaving a small piece for decoration of dishes.
Eggs grate on a coarse grater.
I want to note before you start making the salad, the capacity, in this case a bowl, covered with cling film for easy demold the finished salad! Potato sticks in a bowl, spread evenly over the inner part of the bowl, and tap lightly.
Grease the potatoes with a thin layer of mayonnaise.
Add carrot strips, a layer of levelling. Grease lightly with mayonnaise.
On a layer of carrots to put some hepatic straws, flatten.
Grease lightly with mayonnaise.
Layer liver straws add the egg strips. Layer flatten. If necessary, add salt to taste.
Followed by a layer of diced onions.
Then again the remaining part of the liver straw.
Layer liver straw lubricate lightly with mayonnaise.
Then the bowl to flip over, remove plastic wrap. To lubricate the lower part of the lettuce with a thin layer of mayonnaise.
Pine nuts lightly fry. Sprinkle the bottom part of the salad pine nuts.
Decorate the salad to taste. Carrots can be cooked roses, arrange leaves of parsley. Bon appetit!
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