The festive table should have some kind of "highlight". And this admirable dish can be a “mushroom glade”, a salad that leaves no one indifferent. In addition to its luxurious design, it also has an unusually pleasant taste.
How to cook salad "Forest Glade"?
First of all, decide how much time you are willing to spend preparing this great dish. There are two cooking options, depending on how the mushrooms appear in the meadow:
• Lettuce is placed in layers on a dish and at the end decorate the top by sticking mushrooms in random order.
• Salad is prepared in a more complicated way, when the layers are formed in the reverse order, starting with the pickled champignons, placed with their hats down, in a deep round bowl or saucepan.
Both of these methods have the right to life, and, as experienced housewives claim, they always work out perfectly. But the second method is accompanied, as a rule, by some experiences on the topic: “Will it be a mushroom glade this time or not? Will the salad be able to safely separate from the walls of the form? Will his integrity be violated and his appearance will not suffer? ”
If you don’t know the fear in the kitchen, then try the second option - it is more unusual and brings more delight in the cooking process.
But in case you prefer proven and reliable technology, then follow the first method of preparation. Decorate the finished salad at the end with greens and mushrooms. You will get a real mushroom glade!
The salad will come out very tasty if you first prepare for the case.
• Boil the potatoes in their skins (2-3 potatoes).
• Boil carrots (2 medium-sized carrots).
• Boil chicken meat (approximately 200-300 g).
• Boil eggs (10 pieces), peel them and separate the whites from the yolks.
• Grate hard cheese (approximately 300 g).
• Cut greens: parsley, dill, green onion.
• Wash the leaves of green lettuce. Greens will be needed to make a salad, like a real mushroom glade.
• Salad harmonizes very well with pickled cucumbers - take a couple of pieces and grate them on a grater. If a lot of liquid is released, then slightly squeeze out the cucumber mass.
• Open a jar of pickled mushrooms. It can be whole mushrooms or any other dense mushrooms.
• Make mayonnaise.
How is Mushroom Glade going?
The salad begins with the preparation of the dishes: the bottom of a deep bowl should be covered with cling film or lightly greased with refined vegetable oil. Although, according to some culinary experts, this is not necessary at all - usually the finished salad is well separated from the walls of the dishes.
Tightly close to each other we put the pickled mushrooms at the bottom of the dishes, not forgetting to turn them down with their hats. We fall asleep a layer of mushrooms with chopped parsley, onion and dill. You need to do this carefully and accurately, you can tamp lightly, not allowing the mushrooms to turn over. All legs should be covered with greens - this will affect the appearance of the finished salad.
Apply mayonnaise mesh, but very carefully. If the mayonnaise is liquid, then a large amount of it may lead to the fact that the mushrooms spill over, but this can not be allowed. Next alternate:
- a layer of grated egg white and mayonnaise;
- grated carrots and a net of mayonnaise;
- grated potatoes plus mayonnaise;
- grated pickled cucumbers and mayonnaise (a little);
- grated cheese and mayonnaise net;
- grated egg yolk, plus mayonnaise.
The last will be a layer of chicken cut into strips or cubes. Lubricate everything with mayonnaise and put in the refrigerator - so that the "Mushroom Glade" is well saturated. Cover the salad with a wide flat plate and quickly, but very carefully turn it upside down. Trim the sides and lay the leaves of green salad around the perimeter of the dish.
You will see that such a cute dish does not need additional decorations.