Layered "Pechonkin" Salad

Ingredients

Chicken (liver) 350 g

Canned cucumbers 10 pcs

Eggs 5 pcs

Carrots 4 pcs

Onions 4 pcs

Mayonnaise 200 g

First, boil the liver, then grate it on a coarse grater. Chicken liver is softer and can be cut into thin strips.

Cut the cucumbers into small cubes. Boil the carrots and grate them on a coarse grater. Finely dice the onion and fry in a pan with oil until golden brown. Boil the eggs, separate the whites from the yolks, and grate the whites on a coarse grater. Reserve the yolks for garnish.

 Place the ingredients in layers in a rectangular or oval dish with high sides in the following order:

Liver (1/2 serving) - coat with mayonnaise

Fried onion (1/2 serving)

Pickled cucumbers (1/2 serving)

Carrots - coat with mayonnaise

Whites - coat with mayonnaise

Remaining liver, onion, cucumbers - coat generously with mayonnaise

Sprinkle with finely grated yolk on top

Bon appétit!

Shrimp Salad with Avocado and Caviar

Ingredients

1 avocado

12 king prawns

1/4 lime

2 lettuce leaves

2 tbsp mayonnaise

2 tbsp red caviar

Herbs

Boil the shrimp for 1 minute in boiling salted water, then let cool. Peel and coarsely chop the cooked shrimp. King prawns are best for this salad, but regular prawns will work as well, but it's best to buy pre-peeled ones.

Peel the avocado, remove the pit, and cut into wedges. Sprinkle with lime juice to prevent browning.

Place one lettuce leaf in the bottom of each ramekin. Top with the sliced shrimp and avocado. Garnish with a tablespoon of mayonnaise, red caviar, a lime wedge, and fresh herbs. Stir after serving.

Enjoy!

Layered Liver Salad with Rice

Ingredients

1 cup steamed rice

500 g beef (liver)

4 eggs

200 g cheese

200 g canned corn

flour

vegetable oil

For the mayonnaise:

3 egg yolks

150 ml vegetable oil

30 ml lemon juice

1 tsp mustard

1 tsp sugar

1 pinch salt



There are several secrets to cooking liver that will help it stay soft and juicy. Always choose fresh liver, not frozen. Pour boiling water over the liver and immediately plunge it into cold water. Remove the outer membrane with a knife and soak it in milk for 1 hour. Cut the liver into 1 cm thick pieces, do not add salt, and roll them in flour. Heat vegetable oil in a frying pan, add the liver pieces, fry for about 30 seconds, and turn over. Then fry the liver again for about 1.5–2 minutes on each side. It's important that the oil is hot. This will help the liver form a crust immediately, trapping all the juices inside. Cook the liver over medium heat until the juices run clear rather than red when pierced.

Place the cooked liver on a paper towel and pat dry to absorb excess oil. Grate the cooled liver on a fine grater.

While cooking the liver, boil the rice until tender and rinse in cold water.

Drain the corn.

Separate the eggs into whites and yolks, and grate them separately on a fine grater. Grate the cheese using a fine grater.

For the mayonnaise, place the egg yolks in a bowl and add salt, sugar, and mustard. Whisk vigorously for 1 minute. Add the lemon juice to the beaten yolks and lightly whisk. While whisking the egg-lemon mixture, slowly add the vegetable oil and whisk until the mixture reaches the desired consistency. Layer the salad: beef liver, rice, corn, cheese, egg white, and yolk. Lightly coat the liver, rice, and cheese with mayonnaise.

Enjoy!

Pine Cone Salad

Ingredients

300 g cream cheese

200 g ham

100 g pine nuts

Dill to taste

Crackers

Mayonnaise to taste

Salt to taste

Garlic to taste

Almonds

Whisk the cheese with the dill, garlic, mayonnaise, and salt in a blender. Dice the ham.

Mix the cheese mixture and ham cubes, add the pine nuts, season with salt, and refrigerate for 15-20 minutes. Toast the almonds in the oven for 15 minutes, stirring constantly, or in the microwave for 3 minutes.

Place them in a pine cone-shaped dish, insert the almonds with the pointed ends facing you, and garnish with herbs.

Bon appetit!

New Year's Tree Salad

Ingredients

Cabbage 300 g

Eggs 3

Crab sticks 250 g

Canned corn 1 can

Dill 100 g

Pomegranate 50 g

Olives 30 g

Red chili pepper 1

Mayonnaise to taste

Salt to taste

Chop all ingredients – cabbage, crab sticks, and hard-boiled eggs. Mix everything together, add mayonnaise and salt to taste.

Arrange the salad on a plate, forming a Christmas tree. Wash and dry the dill, and arrange small sprigs on top of the salad. Decorate the tree with pomegranate seeds, sliced olives, and corn. You can cut a star out of a pepper for the top.

 Bon appetit!

Chicken, Grape, and Tangerine Salad



Ingredients

Chicken (fillet) 800 g

Avocado 1

Black grapes 200 g

Tangerines 2

Lettuce 3

Hazelnuts 50 g

Mayonnaise 2 tbsp

Cream 3 tbsp

Dry red wine 1 tbsp

Orange juice 3 tbsp

Salt to taste

Boil the chicken fillet. While the chicken is cooking, peel the avocado. To do this, cut the fruit lengthwise, remove the pit, and use a spoon to separate the flesh from the skin. Cut the avocado flesh into thin strips.

Cut the grapes in half and remove the seeds. Peel the tangerines and separate them into segments. Cut each wedge into 2-3 pieces, depending on their size.

Wash the lettuce leaves, pat them dry with a paper towel, and arrange them on serving plates.

Peel the cooked chicken breast and cut into small, equal-sized pieces. Combine the chicken with all the previously prepared ingredients and arrange them on the lettuce leaves.

Make the sauce. Combine the cream, mayonnaise, wine, and orange juice. Add salt to taste. Pour the sauce over the salad and serve without stirring.

Enjoy!

Sheep Salad

Ingredients

2 carrots

1 can sardines in oil

0.3 onions

2 eggs

70 g basmati rice

80 g cheese

Mayonnaise to taste

10 olives

Salt to taste

Ground black pepper to taste

Boil the carrots until soft, then hard-boiled eggs and fluffy rice (in salted water). Cool. Peel the carrots and eggs.

This is a layered salad, so arrange all the ingredients in layers, spreading or drizzling each layer with a thin stream of mayonnaise. Place the carrots (coarsely grated) on a plate in the shape of the sheep's body, specifically, form an oval with a bulge, and spread with mayonnaise.

 Next comes a layer of cheese (coarsely grated) and mayonnaise. Mash the canned fish with a fork, draining the oil first.

Add the sardines as the next layer, sprinkle with salt, pepper, and finely chopped onion, and then pour the mayonnaise over the fish layer.

Next comes a layer of eggs (coarsely grated) and mayonnaise. Refrigerate the salad for 1 hour to allow the layers to soak in. Then remove the salad from the refrigerator and spread rice over the lamb's body, the oval part, leaving room for the head.

Slice two olives lengthwise and use the olive halves to form the lamb's hooves. Chop seven olives and spread the crumbs over the head. Cut another olive in half lengthwise and use one half to form the ear. Trim the other half and form the pupil, placing it on a drop of mayonnaise.

Enjoy!