On holidays, almost every home has a beautifully laid table. There are all kinds of snacks, salads, treats on it. And, of course, no holiday should be complete without the "Monomakh's Hat" salad. Moreover, it is prepared in just forty minutes.
It is necessary
-
- Beet
- carrot
- onion
- 3 potato tubers
- 5 eggs
- 300 g pork
- 150 g hard cheese
- some walnuts
- a few pomegranate seeds
- mayonnaise
- garlic
- salt.
Instructions
Step 1
Take potatoes and beets, wash them and cook in salted water. When the vegetables are cooked until tender, refrigerate them, then peel them. Take two plates. In one of them, grate the beets on a coarse grater, and in the other potatoes. Wash raw carrots, peel them and grate them on a fine grater. Boil the pork in salted water until tender, after cooling, cut it into cubes or strips. Boil the eggs. Cooked, cool them under cold water, peel them. Separate the yolks from the whites, grate the whites on a coarse grater, and the yolks on a fine grater and arrange them in different plates. Grate the cheese on a fine or coarse grater as you like. Chop or grind the walnuts in a blender. Chop the onion finely, pass the garlic into the garlic press. Mix garlic with mayonnaise.
Step 2
Spread the prepared salad ingredients on a large dish in round layers. Each subsequent layer must be made slightly smaller than the previous one, in order for the salad to taper in the upper part, resembling the shape of the Monomakh Hat. Spread each layer with a mixture of mayonnaise and garlic. Lay out the salad in layers in the following sequence:
1st layer: half a potato;
2nd layer: beets;
3rd layer: half a carrot;
4th layer: half walnuts;
5th layer: half of the meat mixed with onions;
6th layer: leftover potatoes;
7th layer: egg yolks;
8th layer: half of the cheese;
9th layer: leftover meat;
10th layer: leftover carrots.
Grease the whole salad generously with mayonnaise.
Step 3
Make a border of cheese around the edges of the salad, grease the cheese a little with mayonnaise, sprinkle the salad with grated egg white evenly on top. Sprinkle with walnuts. To make a crown jewel, take a red onion and cut it in half in a zigzag motion. Take one half of the onion, remove the middle from it and make a crown from the remaining two layers. Place the crown on top of the salad and pour the pomegranate seeds into it. Garnish the salad with pomegranate seeds and carrot-carroted rhombuses and green peas.
