Salads

Pomegranate bracelet salad with mushrooms


Ingredients for the preparation of pomegranate bracelet salad with mushrooms

  1. Smoked Chicken Fillet 300 grams
  2. Pickled champignons 200 grams
  3. Hard cheese 200 grams
  4. Shelled walnuts 100 grams
  5. 4 eggs
  6. Medium beets 2 pieces
  7. 1 medium onion
  8. Pomegranate medium size 1 piece
  9. Mayonnaise to taste
  • Main Ingredients: Beets, Chicken, Pomegranate, Mushrooms
  • Serving 8 servings

Inventory:

Cutting board, kitchen knife, cooker, plate - 6 pieces, saucer, deep bowl, medium pan, pan cover, kitchen potholders, medium grater, small pan, fork, fine grater, blender, flat serving dish, glass, refrigerator kitchen brush

Preparation of salad "Pomegranate bracelet" with mushrooms:

Step 1: prepare the beets.


Using a kitchen brush, thoroughly rinse the beets under running warm water to remove residual soil and other dirt. Then put the vegetables in a medium saucepan and completely fill with ordinary liquid from the tap so that it 3-4 fingers bedspreads components. We put the container on a large fire and do not completely cover it with a lid. When the water boils, fasten the burner and boil the beets until fully cooked. It takes me about 60-80 minutes depending on the size of the vegetables. After the allotted time has passed, it is necessary to check the components. To do this, just pierce them with a fork or the edge of a knife. If the inventory easily enters the pulp of vegetables, then everything is ready and you can turn off the burner. If not, then extend the cooking time for another 10-20 minutes.
At the end we take the vegetables out of the pan and put them on a cutting board. Let cool to a warm state. Immediately after that, using a knife, we peel the beets from their peels.

Next, using a medium grater, rub the components directly above the free plate and then leave it aside for a while.

Step 2: prepare the chicken eggs.


We lay the eggs in a small pan and completely fill with ordinary cold water. We put the container on a large fire 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. Let the components cool completely.

Now with clean hands we clear them of shells and put them on a cutting board. Using a medium grater, we rub the eggs directly on the cutting board and then pour them into a clean plate.

Step 3: prepare hard cheese.


Using a fine grater, grate hard cheese directly above the free plate and then set aside. Let him rest for now.

Step 4: prepare smoked chicken fillet.


We lay the chicken fillet on a cutting board and, using a knife, finely chop into cubes approximately 1 centimeter. Next, pour the chopped smoked meat into a free plate and proceed to the preparation of pickled champignons.

Step 5: prepare the pickled champignons.


Spread the pickled champignons on a cutting board and chop with slices using a knife. Pour finely chopped mushrooms into a clean plate.

Step 6: prepare the walnuts.


We lay the walnuts in a blender and grind at medium speed to small pieces. Next, pour the components into a clean saucer and leave it for a while aside.

Step 7: prepare onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

Step 8: prepare the pomegranate.


Rinse the pomegranate well under running warm water and put it on a cutting board. In order not to cut grains, which subsequently will no longer be suitable for salad, since they will lose their appearance, we will use one way to peel the fruit. First of all, using a knife, carefully make a circular incision closer to the stalk of the component. Then with clean hands we remove it and throw it away. Attention: if on the inside of the “cap” you will see several grains, be sure to get them, turning the peel inside out.

Now with the same sharp inventory we make incisions along the fruit in those places where the flesh and film between the grains are visible.

In the end, with a little effort with your hands, open the grenade in different directions. From the side, the component should look like a flower. Now, with ease, we cleanse the grains from the peel and films and immediately pour them into a deep bowl.

Step 9: prepare the salad.


In the center of a large flat plate, place the glass with its neck down. Now we spread the chopped smoked chicken fillet around it, sprinkle it with finely chopped onions and grease well with mayonnaise, crushing everything with a tablespoon. So the salad will keep in shape. Next, spread the pickled mushrooms, and then the grated beets. Attention: do not forget to coat these layers with sauce. The penultimate level will be walnuts. Try to arrange them so that they evenly cover the beets. Now sprinkle the dish with grated boiled eggs and grease them with mayonnaise too. To make the salad look like a garnet bracelet, be sure to decorate it with pomegranate seeds. At the end, remove the glass, and put the dish in the refrigerator to infuse for 2-3 hours.

Step 10: serve the salad.


When the salad is infused in the refrigerator, we get it out of there and immediately serve it to the dining table. Such a beautiful dish will become a real decoration for the holiday. In addition, it is very tasty and satisfying, so do not be surprised if it scatters in a couple of minutes.
Bon appetit to all!

Recipe Tips:

- Salted porcini mushrooms, chanterelles, mushrooms, mushrooms, oyster mushrooms and others to your taste can also be used to make salad. The salad will still turn out to be hearty, rich and aromatic;

- before serving, the salad can be decorated with fresh parsley or dill;

- so that the onion does not bitter in the salad, I advise you to marinate it in advance in a small amount of apple cider vinegar and water for 5-7 minutes. Literally one tablespoon of liquids. Then throw it in a colander or in a sieve and let the excess marinade drain.