How often do you prepare salads? According to the statistics of American nutritionists, salads should be prepared 3-4 times every week in order to maintain the balance of fiber and vitamins in the body.
Often people forget to prepare salads from fruits and vegetables
.
However, in many European countries, salads are not necessarily made of fruits and vegetables only
.
It is not uncommon to add meat, fish and cheeses. Such salads are also considered healthy.
Let’s tell you about the recipe for a festive puff salad.
Ingredients for the salad:
- peeled potatoes – 1.5 kg;
- carrots – 600 g;
- eggs – 9 pcs;
- green peas – 200 g;
- smoked turkey breast – 150 g;
- mozzarella cheese – 150 g;
- green olives – 10 pcs;
- boiled corn – 170 g;
- Leeks.
Ingredients for leek cream:
- onions – pcs;
- butter – tbsp;
- sugar – 2 tbsp;
- Shoyu sauce – 2 tbsp;
- flour – 1 tbsp;
- water – 200 ml;
- salt – 1 tsp.
Ingredients for shanti potatoes:
- potatoes – 400 g;
- parmesan cheese – 50 g;
- cream cheese – 100 g.
Preparation of the salad:
Boil peeled potatoes and carrots until ready, pour a tablespoon of salt into both pots with vegetables. Boil hard-boiled eggs.
Pour peas into a saucepan, pour water, salt (tbsp.) and cook for a short period of time. Drain the peas of excess liquid. Grate
potatoes and carrots on a coarse grater. Peel eggs, divide into yolks and whites. In separate bowls knead the yolks and whites with a fork. Grate
cheese and smoked breast on small grating cutters, mix.
For the onion cream, grate the onion on a coarse grater, put it in a saucepan with butter. Fry the onions in the saucepan until golden.
Add the granulated sugar, salt, flour and Shoyu sauce to the onions and mix thoroughly with a whisk. Gradually pour water into the mixture and continue mixing until homogeneous
. Bring the mixture to a thickening over medium heat. Pour the cream into a container and cover with food film in the contact, wait for cooling.
You can chop some green onions into the cream.
Pour the chopped olives into the yolks.
Cover the deep salad bowl with cling film. Put ½ of the potato mass on the bottom of the container, try to tamp with the bottom of a glass.
Smear each layer of the salad with onion cream. Pour the peas over the potato layer. Put ½ of the shredded carrots on the pea layer. Put ½ of the cheese and smoked turkey mixture on the carrot layer.
Remember to tamp each layer with a glass.
On top of the cheese layer, place the whites and then the yolks and olives. On the layer of yolks put the rest of the carrots, and then corn.
On the corn layer put the potato mass, carefully tamping
.
Leave the salad for a couple of hours under a film.
Decorate the plate for serving with salad leaves – you can lay them out in a circle. Put the salad in the center of the plate, turn over a large deep container. Remove the foil from the salad.
For the potato cream, mashed potato the potatoes, pass them through a sieve. Add the cream cheese and Parmesan to the potatoes, mix thoroughly and leave in the fridge for half an hour.
Put the cream into a pastry bag and pipe patterns and flowers on the salad.
You can also decorate the salad with carrots, peppers, olives and parsley.
