There are no many salads on a festive table. The times when housewives were engaged in cooking salads were the last thing to go down in history, because if a salad stood for some time, it lost not only its appearance, but also its taste. Now, in the world of cooking, more and more recipes for salad appear, which need to stand for some time and even all night in the refrigerator. Only in this case, the ingredients of salads are able to create one flavor symphony and in unison radiate the beauty of their creation. Portion salads, which are diligently spread in original forms, salads, cakes, the design of which competes visibly with sweet pastries, layered salads, green salads, etc., are becoming increasingly popular. But how can we not recall the favorite salad of several generations, a salad under a fur coat.
Perhaps no holiday feast can do without herring under a fur coat. A great alternative to such a salad today is the “Chanterelle” salad. According to the technology of preparation, though he strongly resembles his fellow man, he is still different in appearance, taste and ingredients. I want to believe that from now on such a salad will become a frequent guest in your kitchens.
Recipe 1. Salad “Chanterelle”
- Chicken fillet - 2 pcs .;
- Korean carrot - 200 g;
- pickled cucumbers - 3 pcs .;
- cheese - 200 g;
- garlic cloves - 2 pcs .;
- mayonnaise and greens.
In salted water, boil chicken fillet. Ready fillets set aside so that it is cooled, and in the meantime we will deal with other ingredients. Take pickled cucumbers. It is desirable that cucumbers are not too watery and with large grains in the middle. Cut the cucumber into stripes. We take a hard sort of cheese, and rub it on a large terochka. Now the chilled fillet is disassembled by hand through the fibers, that is, so that we also have thin stripes. Now combine Korean carrot, chicken fillet, stripes of pickled cucumbers and cheese. Add to them garlic passed through the garlic press and season with mayonnaise. All gently mix, and put in a salad bowl. On top of the Chanterelle salad, garnish with Korean carrot, lay out a few stripes of cucumber and let it stand in the fridge for 2-3 hours.
Recipe 2. “Chanterelle” Salad with Herring
- medium sized potatoes - 4 pcs .;
- carrot - 2 pcs .;
- Onion - 1 pc .;
- Herring fillet - 2 pcs .;
- A jar of olives;
- eggs - 2 pcs .;
- champignons - 300 g;
- dressing mayonnaise and frying oil.
Prepare for cooking. Pour some water over the saucepans, add a little salt and send to the boil carrots, eggs and potatoes. Then select them and set aside to cool.
While our products are cooling, we need to chop the onion into small cubes. Heat the oil in a frying pan and fry the onion until golden brown. Cut the champignons into cubes and send them to the onion to fry. Salt, pepper, cover and fry until ready.
Now our vegetables have cooled, and we set aside fried mushrooms.
Clean the eggs, potatoes and carrots. On the large side of the grater, wipe the carrots and potatoes. Take the herring fillet and cut it into cubes.
And so, an interesting process begins. We take a wide and flat plate and put on it the first layer of our salad - herring. Smear layer with mayonnaise. The second layer of lettuce - fried mushrooms with onion. Carefully level it. Then lay out the third layer - potatoes. And now attention - grated potatoes go out a circle of lettuce and make out of our ears a chanterelle and a tail. Gently grease the top and sides of the salad with mayonnaise. This should be done carefully, slowly, so as not to break our structure. Then comes another layer - the carrot layer. Sprinkle with carrots thickly so that the bottom layer does not penetrate, but we cover the ears of chanterelles and tail with carrots only on the sides. The upper part of the ears do not close.
Cut the olives in half, and rub the egg white on a fine terke. Half of the olives form a spout, and grated protein - sly fox eyes. Pupils of an eye we form from a half of an olive. The remaining olives are crushed and put them on top of the ears and emphasize the shape of the eyes. Well, that's all - the original Chanterelle salad ”can already be served at the children's holiday table.
Recipe 3. Chanterelle Salad with Chicken
- carrot - 2 pcs .;
- Chicken fillet - 250 g;
- chicken eggs - 3 pcs .;
- hard cheese - 100 g;
- mayonnaise, greens, garlic - 2 slices.
First boil chicken breast and chicken eggs. While they are boiling, we can do other products. Wash carrots, clean and rub it on a coarse grater. We also need to grate the cheese and put it on the plate to the side. The boiled breast is disassembled into fibers, and the eggs are cleaned and rubbed on a fine grater.
Mix grated carrots, chicken, cheese and eggs. Add salt and pepper to taste. To spice up the taste of your salad, we recommend you skip 2 slices of garlic through a press, mix it with cheese and only then with other ingredients and season with mayonnaise. If you are preparing a salad for a festive table, then put the lettuce leaves on a wide dish, and lay the salad on top in the shape of a fox or a fox.
Salad “Chanterelle” - secrets and useful tips from the best chefs
- To let Chanterelle salad have a beautiful and festive look, we recommend that you always leave grated carrots in top layer and decorate at your discretion. In the original, this salad should be in the form of a fox.
- If the carrot is not boiled with the recipe of the salad, we recommend rubbing it on a coarse grater, sprinkle with salt and after 2 minutes, wring it in hands so that it releases its juice.