Ingredients for the preparation of pomegranate bracelet salad with prunes
- Beets medium size 1 piece
- Medium Carrot 2 pieces
- Large potato 2 pieces
- Fresh chicken fillet 200 grams
- Pitted prunes 100 grams
- Peeled walnuts 1 handful
- Chicken eggs 3 pieces
- Pomegranate medium size 1 piece
- Mayonnaise to taste
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Chicken, Pomegranate, Prunes
- Serving 8 servings
A tablespoon, a flat serving plate, a glass, a middle pan with a lid, a stove, a fork, a cutting board, a kitchen knife, a plate - 6 pieces, a saucer - 2 pieces, a small bowl, medium grater, a small pan - 2 pieces, kitchen potholders , refrigerator, kitchen brush, slotted spoon, kitchen paper towels
Making salad "Pomegranate bracelet" with prunes:
Step 1: prepare potatoes, beets and carrots.
Using a kitchen brush, thoroughly wash the potatoes, beets and carrots under running warm water to remove all dirt and earth. Then put the vegetables in a medium saucepan and completely fill with ordinary cold liquid from the tap so that it is no less than 2-3 fingers, bedspreads components.
Next, put the container on a large fire and slightly cover it with a lid. When the water boils, fasten the burner and completely boil the vegetables. For example, potatoes will be ready before anyone else. Already through 20-25 minutes you can pierce it with a fork and check how soft it is. If the inventory easily enters the tubers, then you can get them out of the pot and set aside so that the vegetables cool. If not, then it’s worthwhile to extend the cooking time for 5-10 minutes.
After the carrots can be obtained from the boiling liquid already somewhere after 20-30 minutes. It should also be soft. We spread the component next to the potatoes, let it cool.
Well, wait about another 30-45 minutes depending on the variety and size of beets. We check it for readiness in the same way as other vegetables. At the end, turn off the burner, and give the components a little rest aside.
When the vegetables have cooled, use a knife to peel them and chop them in turn. To do this, we use an average grater and first weed the potatoes, then the carrots and finally the beets until the state of the chips. All the components will be moved from the cutting board to three free plates and for now leave alone.
Step 2: prepare the chicken fillet.
We wash the chicken fillet well under running warm water and then put it on a cutting board. Using a knife, we clean the meat from veins, films, cartilage and excess fat.
Next, move the component into a small saucepan and completely fill it with ordinary cold water. We put the container on medium heat and bring to a boil. Attention: to speed up the process, you can cover the pan with a lid. Closer to this, foam begins to appear on the surface of the liquid. Be sure to remove it with a slotted spoon. Then boil the chicken for 30-40 minutes. After the allotted time, you need to check the meat for readiness. To do this, pierce it with a fork or the edge of a knife and look. If the inventory easily enters the pulp, then everything is ready and you can turn off the burner. If not, then extend the cooking time for another 10 minutes.
At the end, turn off the burner, and take out the chicken fillet and put it on a cutting board. Let it be warm. Then, using a knife, chop the meat into small pieces and immediately move it to a free plate.
Step 3: prepare the eggs.
We lay the eggs in a clean small pan and fill with ordinary cold water. Attention: the liquid should completely cover the components. Then put the container on medium heat and bring to a boil. Immediately after that we detect 10 minutes and boil 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 under a stream of cold water. The components must cool completely, otherwise it will be difficult to remove the shell from them.
Now lay the eggs on a cutting board and grind with a knife into cubes. In fact, how we chop the components does not matter. Therefore, if you have a desire, then you can use a medium grater. In any of the options, pour the crushed eggs into a clean plate at the end and leave them aside for a while.
Step 4: prepare the walnuts.
We lay the walnuts on a cutting board and, using a knife, finely chop the pieces. Then pour the crushed component into a free saucer.
Step 5: prepare the prunes.
Rinse the prunes thoroughly under running warm water, wipe them with kitchen paper towels and lay them on a cutting board. Using a knife, finely chop the dried fruits and then transfer them to a clean saucer.
Step 6: prepare the pomegranate.
Rinse the pomegranate well under warm running water, shake off excess liquid and put it on a cutting board. To keep the grains of this exotic fruit safe and sound, we will perform one interesting procedure. First of all, we use a knife to make a shallow cut on the peel (trying not to touch the grain) around the pomegranate closer to the area where the stalk is located. Then easily remove the top of the component. From the side, it looks like a lid from a container.
Next, using the same improvised inventory, we make incisions on the peel (without touching the tender part), but already along the fruit near those places where the grains are separated by a special film. I repeat this procedure about 5-6 times.
At the end, insert the knife right in the center, where there are no red seeds, and gently scroll it around its axis. The pomegranate itself will begin to unfold, like a flower. But you can, of course, help him with clean hands.
Now pour the grains into a clean plate, and discard the peel with the films, we will no longer need them.
Step 7: prepare the salad.
Put the grated beets in a small bowl, pour out chopped walnuts and, using a tablespoon, mix everything thoroughly.
Now put a glass on a flat plate in the center. Now around it we will form a salad so that in appearance it starts to remind us of a garnet bracelet. So, since the dish will come out in layers, we do not forget to grease each level with a small amount of mayonnaise, leveling it with a tablespoon, and also sprinkle with a small amount of salt and to taste ground black pepper. First of all, spread the potatoes. Then, beets with nuts. The third layer we will have chopped chicken. Next, spread the finely chopped prunes. The penultimate layer is carrots, and at the end - chopped eggs. Be sure to coat them with mayonnaise and only after we begin to decorate the salad with pomegranate seeds.
Put the finished dish in the refrigerator, brew for 2-3 hours. I do not advise you to immediately serve the salad to the dinner table, as it is worse impregnated and the layers are rather dry.
Step 8: serve the salad.
When the salad "Pomegranate Bracelet" with prunes infuses in the refrigerator, we get it out of there and can serve it to the dining table. This dish looks great on a festive feast. It is not only beautiful, but also very tasty, juicy and satisfying. So fly on and enjoy a good meal!
- so that the salad, while in the refrigerator, is not saturated with extraneous odors, be sure to cover it with a special lid;
- before serving, the dish can be decorated with sprigs of fresh herbs;
- Such a salad can be stored in the refrigerator for no more than two days.