The main advantages of this salad in the availability of its ingredients, ease of preparation and nutrition. It is good as a decoration for the festive table and snacks for purely male gatherings.
Pick your recipe
You will need
-
- onions - 2 pcs.;
- veal - 250-300 g;
- eggs - 4 pcs.;
- cheese - 150 g;
- mayonnaise - 250-300 g.
Instruction manual
1
Boil the veal. For salad, choose meat from the hip part of the cow carcass, it is less sinewy and quite lean. So that the meat does not become stiff during cooking, dip it in boiling water. In this case, the protein on the surface of the veal immediately coagulates and does not allow the juice to flow into the broth. Cook the meat for one and a half hours. Do not add salt during cooking. Finely chopped meat or crank it through a meat grinder.
2
Prepare the onion. For this salad, it is better to choose a white onion, if the onion is large enough, then one piece is quite enough. If there is no white onion, use the usual one. Cut it into thin half rings and fill it with 9% vinegar for 15 minutes. Extra bitterness will leave the onion, and it will remain crispy. Drain the vinegar.
3
Boil the eggs, cool them, grate. Cheese also grate in a separate bowl. Choose soft cheese without a pronounced taste, otherwise its taste will kill the rest of the ingredients. The best choice is Dutch cheese. For eggs and cheese, use a coarse grater.
4
Now start creating the salad. Take a large flat dish and lay the whole onion on it. Pour two tablespoons of mayonnaise on it and evenly distribute. If desired, you can use light mayonnaise. The next layer of salad is veal. Cover the onion with meat, sprinkle with black pepper and salt, and also grease with mayonnaise. After this, pour eggs on the salad, top with a layer of mayonnaise. The very last layer of lettuce is grated cheese. It is not necessary to lubricate it with mayonnaise, just evenly distribute it on the surface of the salad.
5
Before serving, cool the salad in the refrigerator for two hours, so the mayonnaise will soak the layers and bind all the ingredients. Garnish with parsley around the perimeter of the dish. Instead of veal, you can use ham for cooking.
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