Description
White and very tender. Decorate the holiday table and will add charm to Your appetizers.
Ingredients
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Squid
3 piece
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Figure
150 g
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Onion
1 piece
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Pear
2 piece
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Egg white
4 piece
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Mayonnaise
6 Tbsp
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Salt
-
Parsley
2 sprig
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Vinegar
1 Tbsp
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Pepper white
0.5 tsp
Cooking
Boil the rice. Better to do it in advance so the rice is cold and a bit dried up. Mix rice with 2 tablespoons of mayonnaise, salt. Put into a form for the salad or just the first layer.
Boil the squid, peel off skins, films and trim the purple edge ( not essential). Cut the squid into strips. Spread the second layer. Season with salt and pepper and fluff 2 tbsp of mayonnaise.
Onion to clean, vertical cut petals, or a semicircle. Pour the vinegar for 2 minutes and then the vinegar to drain off. Put onions on the squid.
Pear peel, a few slices aside for decoration. Cut into medium julienne. To lay out on the bow. Slightly season with salt. Grease 2 tbsp of mayonnaise.
Cook hard-boiled eggs, cool. Peel and separate the whites. Proteins grate on a small grater, put it in pear.
To give the salad to brew for a couple of hours, if You have no time, each product separately mix with mayonnaise in a bowl and put layers.
Well, some decorate, very, very slightly.
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