The salad is easy to prepare and has a spicy flavor thanks to the pickled onions. Pickled onions not only give their irreplaceable flavor to this dish, but are also rich in vitamins and minerals.
Ingredients:
- Chicken egg - 3 pcs;
- Bow - 1 large head;
- Beef (can be replaced with pork) - 500 g;
- Mayonnaise;
- Vinegar 3% - 1 tablespoon;
- 1 tbsp. water;
- 1 tbsp Sahara;
- Salt.
Preparation:
- Wash the beef, put in a small saucepan, cover with cool running water and cook until tender. After boiling, salt the water, put pieces of 5 black peppercorns and add bay leaves for taste. You can boil the meat the day before or use the meat taken from the soup broth.
- Cool the beef. Cut into thin strips.
- Peel and wash the onion. Cut into half rings and place in a bowl. Mix vinegar and sugar in a glass of hot water, stir until sugar is completely dissolved. Pour the onion with the resulting marinade and leave for 10-15 minutes.
- Boil chicken eggs, cool and peel. Separate the chicken whites from the yolks. Rub everything separately on a coarse grater.
- Collecting the Rage salad.
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First layer. Put the cut beef into strips on the bottom of the salad bowl, anoint with mayonnaise.
- Second layer. Squeeze the onion from the marinade, put on the beef with mayonnaise, add a little salt to taste, anoint with mayonnaise.
- Third layer. Put the squirrels grated on a coarse grater on the onion, salt and anoint with mayonnaise.
- Fourth layer. This layer is the last and consists of grated yolks, which must be carefully distributed over the entire surface.
6. If desired, you can repeat the layers with beef, onions and proteins before sprinkling with yolk.
7. Put in the refrigerator for three to four hours to soak.
