Salad "Sunflower" has become popular recently. All thanks to the design. As decoration, use potato chips and olives. The result is not only a delicious, but also a very original appetizer.
Sunflower Salad (step by step recipe) - basic principles of preparation
Salad is prepared from chicken. It is better, of course, to use poultry meat, which was grown on natural feed. But if this is not possible, you can take chilled or fresh meat in the nearest store. Use chicken breasts - it's just convenient. You can also remove the fillet from the legs. Instead of chicken, you can take turkey fillet. You can not only boil the meat for the salad, but also use smoked chicken.
Cheese should be only hard varieties. Soft cheese tends to spread from the heat of freshly cooked meat. Best suited for salad: parmesan, gruyere or cheddar. But you can use the usual for us, "Russian" or "Dutch".
Black olives must be black. Only they look like real seeds in a salad.
Mushrooms can be used fresh, pickled, dried or frozen. The main thing is to cook them correctly. Fresh peeled, washed, dried and cut into thin slices. Then the mushrooms are fried until light brown, seasoned with salt and spices. Frozen are cooked in the same way. Dried mushrooms are pre-filled with boiling water and insisted for a while. Then the mushroom infusion is drained, and the mushrooms are cut into small pieces. Cook them in a pan with spices. Liquid is drained from the pickled mushrooms, after which they are finely chopped and added to the salad. They do not require heat treatment.
When choosing chips, pay attention that they are of the correct oval shape and the same size. Chips should not be too thin, otherwise they will get wet from mayonnaise and the salad will turn out ugly. Therefore, carefully consider the choice of this ingredient.
Lettuce spread in layers. We coat each with mayonnaise. To make the snack light, use low-calorie sauce. Well, lovers of tasty and satisfying food can opt for a high-calorie or home-made product. Self-prepared sauce turns out to be of high quality, because it is prepared from natural products. To do this, you need refined vegetable oil, egg yolks, mustard, spices, lemon juice, a blender and a little patience. The oil is poured into a high container, the remaining ingredients are added and they begin to beat with a submersible blender until the mixture becomes white, thick and shiny.
The last layer should be crumbled egg yolks.
Remove the olives from the marinade, cut in half and spread on top of the egg yolks. Around lay potato chips in the shape of sunflower petals. From a cherry tomato and slices of olives, you can make a ladybug and put it on top.
Some housewives make pineapple salad. This fruit will add freshness to the salad. Pineapples can be replaced with fresh cucumbers.
The salad is left for some time so that the ingredients are saturated with the tastes and aromas of each other.
Olives can be replaced with canned corn, but olives look much more spectacular.
Recipe 1. Classic Sunflower Salad: A Step-by-Step Recipe
Ingredients
half a kilogram of chicken;
a pinch of salt;
three chicken eggs;
potato chips - 100 g;
200 g of pitted olives;
hard cheese - 150 g;
200 g mayonnaise;
pickled champignons - 200 g.
Cooking method
1. Wash the chicken fillet and put in a small saucepan. Pour filtered water and put on medium heat. As soon as the contents begin to boil, be sure to carefully remove the foam with a slotted spoon or spoon. Lightly salt the broth. Cook the chicken for about half an hour. Then remove the meat from the broth, cool. If you are using chicken legs, separate the meat from the bones and remove the skin. Cut the fillet into small pieces.
2. Put the eggs in a saucepan, pour cold water and put on fire. From the moment of boiling, cook for ten minutes. Then drain the boiling water, and dip the eggs in cold water. Once they have cooled, peel, cut in half and remove the yolks. Grind the egg whites on a grater with medium sections, and finely grate the yolks.
3. Remove the wrapper from the cheese. With a sharp knife, cut off the paraffin crust and grind it in small sections.
4. Open a jar of pickled mushrooms. Put the contents on a sieve and leave the whole marinade to stack. Cut each mushroom into small pieces. Put in a separate plate.
5. Remove the olives from the marinade. Each cut lengthwise into four parts.
6. Take a wide plate with sides. Start forming the salad in layers.
7. Add a little mayonnaise to the diced chicken, and mix. Put the meat on the bottom of the plate, forming a hemisphere.
8. On top of the chicken, lay the pickled mushrooms in an even layer. Brush the mushroom layer with mayonnaise.
9. Put the grated egg white on the mushrooms. Sprinkle a layer of proteins evenly with small chips of cheese. Lubricate with a little mayonnaise. Chop all the grated yolk. Make sure that the yolk covers the entire surface of the salad.
10. Arrange the quarters of olives in a circle from edge to center with the slice down. Spread tightly to each other. Place chips in the shape of flower petals along the edge of the salad. Place the salad in the refrigerator for a while so that the ingredients are soaked in mayonnaise.
Recipe 2. Salad "Sunflower": a step by step recipe with cod liver
Ingredients
chicken eggs - five pieces;
salt;
a can of canned cod liver;
freshly ground pepper;
potatoes - five large tubers;
chips - packaging;
red onions - two middle heads;
mayonnaise - 300 g;
Fresh cucumbers - three pieces.
Cooking method
1. Wash the potato tubers, put in a small pan and pour clean water. Salt and put on a small fire. As soon as the contents begin to boil, turn off the fire and cook for 20 minutes. Check for readiness with a fork. If it freely enters the vegetable, then it is ready. Drain the potato broth and let the vegetable cool.
2. Dip eggs in a saucepan with cold water. Cook to a state of "hard boiled". Then drain the boiling water and dip the eggs in cold water, replacing it several times.
3. Open canned food with cod liver, put the contents on a plate and mash with a fork to a puree state. Shell eggs. Cut the protein and take out the yolks. Finely grate them individually and arrange on plates. Remove the thin peel from the potatoes and chop the vegetable on a fine grater.
4. Wash the cucumbers, wipe them with a kitchen paper towel and chop. You can cut them into small cubes or thin strips, or grate them with large segments. Cut a slice of cucumber and try, if the peel is bitter, peel the vegetable.
5. Cut the root part from the bulbs and peel off. Wash the onions, put on a cutting board and chop in small pieces.
6. Now proceed to the formation of the salad. Take a beautiful round flat dish with sides. At the bottom, lay a layer of grated potatoes and form a hemisphere from it. Cover the potatoes with a thin mesh of mayonnaise. Lightly salt and pepper. Cover the potatoes with an even layer of chopped onion. Cover this layer with a mesh of mayonnaise. Spread cod liver onion. Put the sliced fresh cucumbers in the next layer. Cover the vegetable layer with a thin mesh of mayonnaise. Lightly pepper and salt. Spread grated egg white on cucumbers evenly. Lubricate this layer with mayonnaise.
7. Sprinkle the top of the salad with plenty of crumbled egg yolk so that the bottom layer is completely covered. Carefully draw several parallel lines of mayonnaise vertically and horizontally. The cells should be the same size. In each, put a whole, or cut in half olive. Lay the chips around the edge of the lettuce in the form of sunflower petals. Put the salad bowl in the refrigerator for an hour. During this time, it is impregnated, and the ingredients are saturated with the tastes and aromas of each other.
Sunflower Salad (step by step recipe) - tips and tricks
Pickle white onions before adding salad to get rid of bitterness.
Do not use thin chips, they will quickly soften, and the salad will not look spectacular.
Instead of olives, you can use black grapes to decorate.
Mayonnaise can be replaced with a sauce of sour cream, egg yolks, lemon juice, vegetable oil and mustard. All combine and mix.
