Salad "Prince" is distinguished by an unusual, but very successful combination of beef, pickled cucumbers and walnuts. Such a mix gives it a harmonious unique taste, and the elegant design will certainly become a decoration of the festive table.
It is necessary
- - beef pulp - 400 g;
- - pickled (barrel) cucumbers of medium size - 4 pcs.;
- - chicken eggs - 4 pcs.;
- - peeled walnuts - 150 g;
- - garlic - 2-3 cloves;
- - mayonnaise;
- - ground black pepper;
- - parsley - 2-3 branches.
Instructions
Step 1
Rinse the beef under running water and lower it into a saucepan. Take cold water and bring to a boil. After boiling, remove the froth, reduce the temperature to a moderate value, cover and cook for 2 hours. Then remove the meat from the saucepan and cool it down.
Step 2
In the meantime, while the beef is boiling, prepare the chicken eggs. Put them in a ladle of water and after boiling the water, cook them hard boiled for 8-10 minutes. When the eggs are boiled, cool them immediately under cold running water. Peel them 5 minutes after cooling.
Step 3
To prepare the salad, the walnuts need to be dried a little. To do this, first chop them into small pieces or lightly chop them in a mortar. Then take a frying pan, heat it well, pour in the nuts and fry on all sides for 3-4 minutes.
Step 4
Divide the cooled beef into fibers or cut it into thin strips with a knife. Grate chicken eggs and pickles on a coarse grater. Peel the garlic cloves and crush them through a press. In a separate bowl, combine chopped garlic with grated cucumbers.
Step 5
Now let's start forming the dish. If you have a detachable salad ring, you can use it. Or take a flat plate. First, lay the beef, sprinkle it with a few pinches of ground black pepper and brush with mayonnaise. Next, lay out the cucumber-garlic mass, evenly distributing it over all surfaces of the first layer, and brush with mayonnaise. Next, put the grated chicken eggs, adding mayonnaise. Sprinkle the top with walnuts.
Step 6
Put the formed salad in the refrigerator for at least a few hours so that it is thoroughly soaked. Garnish with fresh parsley sprigs before serving.
