Layered salad with walnuts and pomegranate is clearly not for the everyday menu - such a culinary masterpiece deserves to be a decoration of the festive table. A pleasant nutty flavor, pomegranate sourness, vegetables and eggs are an excellent combination for a puff salad.
It is necessary
- For six servings:
- - 250 g mayonnaise;
- - 150 g of hard cheese;
- - 80 g of walnuts;
- - 1 grenade;
- - 3 potatoes;
- - 3 eggs;
- - 1 carrot;
- - salt.
Instructions
Step 1
Place raw eggs in a saucepan, cover with cold water, salt and let it boil. Boil them hard-boiled - 10 minutes over medium heat, cool under running ice water, peel, grate.
Step 2
Rinse carrots and potatoes, boil until tender, cool, peel, rub on a coarse grater. Rub hard cheese too. Peel the pomegranate and place in a small bowl. Peel the walnuts, crush them on a cutting board with a rolling pin, or chop with a sharp knife.
Step 3
Start laying out the salad in layers: first, grease the salad bowl with a thin layer of mayonnaise, lay out the nuts, then the carrots and a layer of mayonnaise on top. Then potatoes and mayonnaise, eggs with mayonnaise, grated cheese and a net of mayonnaise.
Step 4
Decorate the top with a puff salad with walnuts and pomegranate seeds, refrigerate for 2-3 hours - before serving, the salad should be thoroughly cooled and soaked.
Step 5
You can decorate the finished salad with chopped fresh herbs. It won't last long in the refrigerator, so try to consume it right away.
