The delicious and easy-to-prepare Sakura Branch salad will please the whole family and guests. This dish will be a wonderful decoration for a family dinner or any festive table.
Sakura Branch Salad Recipe
To prepare the Sakura Branch salad you will need:
- 500-600 g fresh chicken breast, - 1 can of canned pineapple (diced)
- 1 can of canned corn, - 4 eggs, - 1 onion, - 50-70 g of hard cheese, - 1 pickled cucumber, - a few cloves of garlic, - mayonnaise to taste, - some fresh beet juice.
Boil chicken breast, eggs. Refrigerate them. Peel the eggs. First, make sakura flowers out of egg white to decorate the dish. Take a thin knife by the blade close to the tip, stick it into the protein at a 45 degree angle and start spiraling, cutting out a small flower (10 mm in diameter). This action is similar to peeling potatoes, but in very small steps. For the salad, you will need to cut about 20-25 flowers.
Chop the rest of the eggs finely by hand or with an egg cutter. Put them in a bowl. Cut the chicken breast into cubes or strips (small or medium) and add to the eggs. Peel and finely chop the onion, scald it with boiling water so that the bitterness disappears. Add pineapple, corn and mayonnaise to the salad bowl and mix well.
The salad can be divided into two halves, in one of them put finely chopped garlic cloves. This portion of the dish will be slightly spicy.
Grate the cheese and place it on top of the salad. Place the sakura flowers on it. Dilute the beet juice with a little water and use a clean painting brush to apply it to each flower. Make a sakura branch out of the pickled cucumber. The prepared salad should be served immediately.
Lilac Branch salad recipe
Try a simple Lilac Branch spring salad. Prepare the following foods:
- 1 can of canned fish in oil,
- 5 eggs, 2-3 potato tubers, - 200 g of hard cheese, - 2 fresh cucumbers, - 1-2 onions, - mayonnaise, - salt, - parsley greens, - beets.
Saury, pink salmon, mackerel, sardine are suitable for salad.
Wash and boil potatoes, eggs. Open a can of canned fish, put the contents in a bowl. Remove large bones, mash the fish with a fork. Chop the onion finely, fry it in a skillet in vegetable oil. Cut fresh cucumbers into cubes or grate them on a coarse grater. Peel and chop potatoes in the same way.
Peel the eggs, set aside 2 for decoration, and grate the rest on a coarse grater. Take a salad bowl, put a layer of potatoes, salt it and spread with mayonnaise. Then add the canned fish, chilled fried onions and eggs. There will be a layer of fresh cucumbers on top. Grease the cucumbers with mayonnaise.
Dress up the salad. Divide the eggs into whites and yolks. Grate the yolks and mix with the grated cheese. Toss them and place them on the salad. Grate the whites on a fine grater. They can be left white, or they can be soaked in freshly squeezed raw beet juice. Spread the squirrels on the salad in the form of lilac flowers, alternating between white and lilac. Rinse and dry the parsley, divide it into leaves, make a lilac branch out of them. Put the prepared salad in the refrigerator and for 2-3 hours.
