Competent serving will make any dish many times more delicious. Layered salads on the festive table look spectacular and appetizing. Give preference to them if you want your salad to become a favorite of the feast. The
main difference between layered salads and ordinary salads is that all the ingredients are stacked in layers and each of them is smeared with mayonnaise or sauce.
We want to share a recipe for a beautiful salad for your festive table
.
In the cut it looks amazing, the ingredients contrast perfectly with each other. Let’s give it a try!
Ingredients:
- crab sticks – 300 gr;
- canned corn – a can;
- canned pineapple – a can;
- eggs – 4 pcs;
- hard cheese – 200 gr;
- onion – pcs;
- mayonnaise – 150 gr;
- salt, pepper.
Ingredients for onion marinade:
- water;
- sugar – tbsp;
- salt – 0.5 tsp;
- 9% vinegar – tbsp.
Preparation:
First of all, let’s make a marinade for the onion. Cut the onions into quarter rings and send them to a bowl. Salt, add sugar and 9% vinegar. Pour the ingredients with cold water for 15 minutes.
Next, rub the cheese, for this purpose, grease a medium grater with vegetable oil on both sides.
Boil chicken eggs after boiling for 8 minutes to get a bright yolk
.
Next, it is necessary to grate crab sticks on a grater, for convenience it is not necessary to completely defrost them.
Proceed to the assembly of the salad. Choose a suitable saucer and smear it with mayonnaise. It is best to use homemade mayonnaise
. On top of the mayonnaise lay out the crab sticks. Put some of them aside. Evenly distribute on the surface of the plate and smear mayonnaise on top. You can use a pastry bag for this.
Squeeze the onions through a sieve and place them on top of the crab sticks. Cover the onions with mayonnaise. Put out the next layer of canned corn without liquid.
We make another layer of mayonnaise and sprinkle the salad with cheese.
The cheese covers both the top of the salad and the edges. Sprinkle mayonnaise liberally and sprinkle with grated eggs. Make a final layer of mayonnaise.
Open a can of canned pineapples, cut and lay out in a beautiful pattern on top.
Sprinkle with egg yolk and the rest of the crab sticks. Leave it for a while for the salad to infuse.
Bon appetit!
