Calla salad is a layered salad in which seemingly incompatible products are perfectly combined, giving simply amazing taste sensations. In addition, due to the original design, this dish will not be ashamed to be put on the festive table.
Salad products
To prepare Calla salad, prepare 500 g of chicken fillet, 250 g of pickled mushrooms (honey mushrooms or champignons), 350 g of canned pineapples, 4 eggs, 2 medium-sized carrots, 1 onion, 150 g of hard cheese, 3 or 5 plates processed cheese, 350 g of mayonnaise, salt, vegetable oil for frying, dill, green onion feathers, a few sprigs of parsley.
Calla salad recipe
Rinse the chicken fillet under running water, boil in salted water. To make it more aromatic, during cooking add celery root or a few peas of allspice to the water. Cut the finished chicken into thin strips. Wash the carrots with a brush, place in a saucepan, cook until tender. Cool, peel, grate on a coarse grater, leave half of the carrots.
In the container where the carrots were cooked, boil the eggs, cool them under cold water, peel them, separate the yolks from the whites and grate them into different dishes. Peel the onion too, chop finely, discard the mushrooms in a colander so that the excess marinade stacks, chop the large ones. Put mushrooms and onions in a frying pan preheated with vegetable oil, fry a little. Grate the cheese in a separate plate. Finely chop some of the dill. If you have large pineapples, cut them into small cubes as well.
Get a nice salad bowl in which you will put the salad on the table. Begin to lay out all the prepared ingredients in layers, cover each with a net of mayonnaise. Put mushrooms fried with onions on the very bottom, then put chicken strips, now a layer of pineapple, cheese. Mix the carrots with a spoonful of mayonnaise and lay out the next layer, put the prepared yolks on top, then the whites, generously cover the whole salad with mayonnaise, do not forget about the edges. Top with finely chopped dill.
Now start making your jewelry. Place the parsley sprigs nicely on the dish around the salad. Roll the slices of processed cheese into small bags, lay on top of the dill sprinkle, put strips of carrots inside, make flower stems with green onion feathers, add dill and parsley each, which will act as leaves. Tie the resulting bouquet with a strip of carrots. That's it, a beautiful and delicious salad is ready.
