Venice salad has several interpretations. Someone will prefer the version created on the basis of corn and sausage, others - a salad with chicken pulp and prunes. In both cases, the layers look great and the food tastes great.
The "sausage" version of "Venice" will delight you with a variety of colors. In addition to the brown tone, there is yellow, orange, green, white. Such a wealth of colors will appeal to everyone who, in addition to taste, appreciates the beauty of food. It is a pleasure to create such culinary perfection that will be just a godsend for the festive table. Here are the foods you need to create your little miracle:
- 300 g of smoked sausage or cervelat;
- 1 large cucumber;
- 200 Korean carrots;
- 250 g of hard cheese;
- 1 can of canned corn;
- mayonnaise.
Cut a cucumber into thin small strips, the sausage is shredded in the same way. Grind the cheese on a coarse grater. Open a can of corn and drain the juice. Put the prepared food in a salad bowl, add Korean carrots, mayonnaise and mix. If you do not like spicy dishes, replace Korean carrots with regular raw ones, chopping them on a coarse grater.
The Venice salad does not require any particular decoration. But since it is dedicated to the city on the water, donate one cucumber to build the gondolas that move there.
To make a couple of boats, take a small fruit, cut it in half lengthwise, use a tablespoon to remove some of the inner flesh. Two boats are ready.
Lay out a few straws of Korean carrots in waves so you can see the gondolas floating in the water. You can convert the latter into boats with sails. To do this, cut a thin piece of cheese 6x6 cm in size, pierce it in the middle in two places with a toothpick, slightly pull 2 opposite edges to each other. Stick the end of a toothpick in the middle of the cucumber boat. The decorated dish can be served immediately.
Decorate the second salad too, but first prepare it with the following ingredients:
- 300 g chicken fillet;
- 250 g of fresh mushrooms;
- 150 g of prunes;
- 150 g of cheese;
- 3 eggs;
- 3 potatoes;
- 1 fresh cucumber;
- mayonnaise.
Boil and cool the chicken fillet, then cut it into cubes. Wash the potatoes, boil them.
Peeled potatoes in a salad are tastier than those cooked in a "jacket", so cook them after peeling them off with a knife. The main thing is not to digest.
Boil the eggs for 5 minutes, cover with cold water. When they are cool, peel, chop using small grater holes, and cheese and cucumbers in large cells. Cut the potatoes into small squares. Pour the prunes with boiling water for 20 minutes, drain the liquid, rinse them, dry them, chop them finely.
Cut the washed champignons into pieces, fry in vegetable oil, fold over a sieve to drain excess fat. Now you can start to lay out the salad in layers.
Put the prunes on the dish first, on which the chicken meat. Top the boiled fillet with a net of mayonnaise. Next, place the mushroom and then the egg layer. Lubricate it with mayonnaise too. It remains to put the cheese and cover the surface of the snack dish with grated cucumber. For decoration, you can use 2-3 prunes, cut into wedges, laying them on the surface of a snack dish.
