This salad has a very delicate taste, and thanks to the original design, this dish is suitable even for a children's party.
It is necessary
- - 200 g pickled mushrooms;
- - 3 eggs;
- - 200 g chicken fillet;
- - 2 large onions;
- - 200 g of hard cheese;
- - fresh lettuce leaves (5-6 pieces);
- - 250 g mayonnaise;
- - 1 bay leaf;
- - 4-5 peas of black pepper;
- - 200 g of Korean-style carrots (not spicy);
- - 2 olives.
Instructions
Step 1
Rinse the chicken fillet under running water. Pour water into a small saucepan, add 4-5 black peppercorns, 1 bay leaf and salt, then put the saucepan on the fire. When the water boils, dip the fillet in it and cook for 20 minutes, then remove and cool. Cut the chicken fillet into strips. You can use the rest of the broth to prepare the first courses.
Step 2
Boil the eggs, cool and chop finely. Peel the onion, wash, chop into cubes and save in vegetable oil until it becomes almost transparent.
Step 3
Drain the marinade from the champignons, save 3 mushrooms for garnish, cut the rest into thin slices. If you don't have pickled champignons, you can replace them with fresh mushrooms fried in vegetable oil and seasoned with vinegar.
Step 4
Grate the cheese on a coarse grater, put some of it in a separate bowl to decorate the salad, combine the rest of the cheese with chicken, mushrooms, onions and eggs, season with mayonnaise and stir.
Step 5
Fill a bowl with cold water. Separate the roots from the lettuce leaves, and immerse the leaves themselves in water and rinse thoroughly. Place the leaves on a flat dish. Place a mass of cheese, mushrooms, chicken and eggs on top of the leaves, and form the body and head of the hedgehog from it. Lay the Korean carrots on top of the body, and cover the head with the remaining grated cheese. Make a nose from the whole olive, and the eyes of a hedgehog from the halves of the second olive. Place whole mushrooms on the back. The Hedgehog salad is ready to serve!
