Rose Salad

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Rose Salad? Prepare your food. Pre-boil the chicken breast in salted water for 25 minutes. Let the meat cool and finely chop it with a knife. Instead of boiled breast, you can use smoked breast.

2. STEP 2

   

   Also pre-boil two chicken eggs. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Grate the peeled eggs on a medium grater. Also grate hard cheese. Choose tasty, high-quality cheese, without dairy fat substitutes.

3. STEP 3

   

   Finely chop the pickled or salted forest mushrooms with a knife. I have salted milk mushrooms, they add a slight spiciness to the salad. If you don’t have pickled ones on hand, you can use fried wild mushrooms or champignons.

4. STEP 4

   

   Korean carrots for salad are suitable either ready-made, purchased in a store, or prepared yourself. The second case is better, because the product will be tastier and fresher, and the spices can be adjusted to taste.

5. STEP 5

   

   Start assembling the lettuce. You can use a cooking ring or simply layer the food on a dish. Place the first layer of mushrooms, brush them with mayonnaise.

6. STEP 6

   

   Place chicken meat on top, coat the layer with mayonnaise again.

7. STEP 7

   

   The next layer is Korean carrots and mayonnaise again.

8. STEP 8

   

   Next, lay out the grated boiled chicken eggs and brush them with mayonnaise.

9. STEP 9

   

   To decorate the salad, prepare egg pancakes with beetroot spread. To do this, boil the beets in their skins; this takes from 40 minutes to 2 hours, depending on the size. Cool it, peel it and grate it on a medium grater. Add garlic and mayonnaise passed through a press to the beets, stir.

10. STEP 10

    

    Next, prepare the egg pancake. To do this, crack a chicken egg into a bowl, add salt and ground black pepper. Beat the mixture with a fork, pour in a little milk, add half a tablespoon of flour, and mix. Fry the pancake in a well-heated frying pan in vegetable oil until golden brown.

11. STEP 11

    

    Spread the beetroot filling onto the pancake. Roll it up. Cut into small roll pieces.

12. STEP 12

    

    Place the last layer of grated hard cheese and crushed walnuts. Decorate the salad with egg pancake roses with beets and parsley leaves. Let the salad soak in the refrigerator and serve. Bon appetit!

Comments on the recipe

Musy

11.12.2023

4.7

Great!!! It should look great111 This is how I cook.

Aisha

11.12.2023

4.6

This is what this salad looks like for me:

Fiesta

11.12.2023

4.5

How can you keep the pancakes from unraveling?

Kate

11.12.2023

4.8

Simply gorgeous!! I think the pancakes won't unroll if they are thin enough, you just need to roll them more tightly. You can also try not pancakes, but an omelette, it should also turn out well.

Aisha

11.12.2023

5

Fiesta, they are greased and twisted, they will not unfold, because the salad is “juicy” on all sides.

Fiesta

11.12.2023

5

I'll try to make it this weekend and take a photo to see how it turns out

LuSey

11.12.2023

4.7

I want to give you a little hint. when you cut the pancake into pieces, make small cuts where the face of the rose is, then it will look like it’s open