Festive Layered Salad with Meat and Mushrooms
Salads • World
Description
This salad is the highlight of the table and is instantly devoured! Such a dish will decorate any festive table — its appearance pleases the eye and entices everyone to try it. Original and not difficult at all! Enjoy your meal!
Ingredients
- Pickled Chanterelles 20 oz
- Onion 2 pieces
- Semi-soft cream cheese 5 oz
- Roasted Peanuts 2 tablespoons
- Pitted olives 1 can
- 20% Sour Cream 2 cups
- Mustard Greens 1 tablespoon
- Soy Sauce 2 tablespoons
- Ocean salt a pinch
- Ground Black Pepper on the tip of a knife
- Herbs to taste
- Curry to taste
- Pork Blood 10 oz
- Smoked Ham on the Bone 5 oz
- Crackers 10 oz
- Garlic 4 cloves
- Sliced Processed Cheese 3 pieces
- Pickled Cauliflower 5 pieces
- Cucumbers 2 pieces
- Chocolate eggs 4 pieces
- Potato 1 piece
- Dried Chamomile 0 oz
Step-by-Step Guide
Step 1
This is a layered salad, so it is necessary to prepare all the ingredients separately, without mixing them.
Step 2
Boil the meat. I do the same with the eggs and mushrooms, boiling the mushrooms for about 15 minutes. I sauté the chopped onion in vegetable oil, then add the boiled and slightly chopped mushrooms and sauté a bit more, then grate the processed cheese on top, mix, cover, and let it cook on low heat for about 10 minutes. Then I turn off the heat, add the chopped garlic, pepper, sprinkle with curry and dried herbs. I mix it and let it cool. After that, I put it in the fridge to make the mixture very cold.
Step 3
Meanwhile, I prepare the dressing: I mix 2 cups of thick sour cream, 1 tablespoon of mustard, salt, pepper, and a couple of tablespoons of soy sauce, and send it to the fridge to chill well.
Step 4
I grate separately: the pickled and fresh cucumbers (I combine them and remove excess juice), and the eggs. I cut the boiled and smoked meat into thin strips and place them in different bowls. I crush the crackers into small pieces.
Step 5
Once all the ingredients are prepared, I make the mold to assemble this salad: I cut out 2 wide strips from soft cardboard, wrap them in foil, and then connect the ends to create 2 round molds of different diameters.
Step 6
Now, using the larger mold, I assemble the salad. I spread dressing on each layer. So, the layers are: crackers, sautéed mushrooms with onions, chopped olives, boiled meat, cucumbers (half of the mixed pickled cucumbers with fresh ones). Now for the smaller mold: eggs, smoked meat, and the remaining half of the cucumbers.
Step 7
I send the salad to the fridge to let it soak for a couple of hours.
Step 8
Before serving, I sprinkle the entire salad with grated cheese. Around the top, I place halved olives. I form a random rose from the tomato and decorate with herbs. The final touch is to sprinkle with roasted pine nuts.
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