Light, but at the same time very satisfying and tasty salad. It is best to use beef or white chicken meat for cooking.
Ingredients:
- Meat - 400 g;
- Fresh tomatoes - 6 pcs;
- Chicken eggs - 4 pcs;
- Potatoes - 4 tubers;
- Green salad - 8 leaves;
- Onions - 1 head;
- Dill - half a bunch;
- Table vinegar 3% - 20 ml;
- Corn oil - 70 ml;
- Mustard powder - 5 g;
- Ground pepper;
- Salt.
Preparation:
- Rinse the meat in cold running water, put it on the bottom of a saucepan, pour cold water to the top, add a little salt, put on medium heat and cook until cooked.
- Remove the boiled meat from the broth, cool and chop it into small cubes.
- Rinse the potato tubers, add water and cook in a uniform, then drain the water, let the vegetables cool, then peel and chop them into the same small cube as the meat.
- Wash the tomatoes thoroughly, cut into small pieces.
- In cold salted water, wash the lettuce leaves, dry on a napkin and then cover the bottom of the salad bowl with them.
- Put slices of tomatoes in the first layer in a salad bowl, season with salt, season with pepper.
- Put the chopped meat on top of the tomatoes, after which the potato pieces, season with salt and black pepper again.
- Wash and dry the green dill thoroughly, chop finely. Peel the onion head from the husk, wash, finely chop.
- Boil chicken eggs hard-boiled, then let them cool in cold water with ice, peel off the shell, finely chop the protein, and rub the yolk with your hands.
- Combine the yolk with mustard powder, chopped dill, salt and onion, mix.
- Pour the required amount of corn oil into the mustard dressing, beat thoroughly with a fork until smooth.
- Season the salad with sauce, chopped dill and herbs, you can serve it to the table.
