The main advantages of this salad are the availability of its ingredients, ease of preparation and nutritional value. It is good as a decoration for a festive table and a snack for purely male gatherings.
It is necessary
-
- onions - 2 pcs.;
- veal - 250-300 g;
- eggs - 4 pcs.;
- cheese - 150 g;
- mayonnaise - 250-300 g.
Instructions
Step 1
Boil the veal. For salad, choose meat from the hip of a cow's carcass, it is less sinewy and quite lean. To prevent the meat from becoming tough when cooking, dip it in boiling water. In this case, the protein on the surface of the veal will immediately curl up and will not allow the juice to flow into the broth. Cook the meat for an hour and a half. Do not add salt during cooking. Finely chop the finished meat or turn it through a meat grinder.
Step 2
Prepare your bow. For this salad, it is better to choose white onions, if the onion is large enough, then one piece will be enough. If you don't have white onions, use a regular onion. Cut it into thin half rings and cover with 9% vinegar for 15 minutes. Extra bitterness will go away from the onion, and the onion itself will remain crispy. Drain off the vinegar.
Step 3
Boil eggs, cool them, grate. Also grate the cheese in a separate bowl. Choose soft cheese without a pronounced taste, otherwise its taste will overwhelm the rest of the ingredients. The "Dutch" cheese is ideal. Use a coarse grater for both eggs and cheese.
Step 4
Now start creating the salad. Take a large flat dish and place all the onions on top of it. Pour two tablespoons of mayonnaise on it and distribute evenly. Light mayonnaise can be used if desired. The next layer of salad is veal. Cover the onion with the meat, sprinkle with black pepper and salt, and brush with mayonnaise as well. After that, pour the eggs onto the salad, apply a layer of mayonnaise on top. The very last layer of salad is grated cheese. It is not necessary to grease it with mayonnaise, just spread it evenly over the surface of the salad.
Step 5
Chill the salad in the refrigerator for two hours before serving, so the mayonnaise will saturate the layers and bind all the ingredients. Garnish with parsley around the perimeter of the dish. Instead of veal, you can use ham for cooking.
