New Year's holidays are a reason to surprise your loved ones with a new delicious salad. An interesting combination of products will help you become a culinary guru, and pomegranate seeds will give your salad an unusual look.
It is necessary
- - 400 grams of pork fillet,
- - 2 medium sized potatoes,
- - 1 beet,
- - 150 grams of Korean carrots,
- - 1 pomegranate (preferably "Iranian" or "Spanish" variety with soft seeds),
- - 1 onion,
- - 150 grams of hard cheese,
- - 200 grams of mayonnaise,
- - 2 bay leaves,
- - parsley for decoration,
- - 1-2 tablespoons of vegetable oil,
- - 4-5 peas of black pepper,
- - salt and pepper to taste.
Instructions
Step 1
Rinse the pork fillet well, place in a saucepan and cover with water so that it completely covers the meat. Bring the fillets to a boil and remove the foam. Add the peeled onion and peppercorns to the meat. Cook until the meat is tender. 10 minutes before the end of cooking, put bay leaf in the broth and salt.
Step 2
Remove the fillets from the broth and cool. Leftover broth can be used to make hot soups. Cut the fillet into small cubes.
Step 3
Wash the potatoes and boil them in a "jacket" in salted water until tender. Cool the potatoes, peel and grate on a coarse grater. Combine potatoes with a little black pepper.
Step 4
Peel the pomegranate and divide into grains. Grate the cheese on a coarse grater.
Step 5
Take a large bowl with low sides and lightly brush it with vegetable oil. Start spreading the salad in layers, greasing liberally with mayonnaise: half potatoes, beets, half meat, leftover potatoes, Korean carrots, leftover meat.
Step 6
Rub all layers well with a fork. Cover the dish with salad with a large dish and turn quickly. Grease the sides and top of the salad with a thin layer of mayonnaise, sprinkle with grated cheese on top, garnish with pomegranate seeds and parsley leaves.
Step 7
Leave the salad to soak for 1.5-2 hours in the cold.
