There are a lot of photos and recipes of “Margo” salad on the culinary expanses of the Internet, but attentive readers have noticed that sometimes the products that are part of it partially change. How this salad, known in certain circles, is actually being prepared, we will carefully examine the details and photos.
Which recipe is right?
Salad "Margo", as it turned out, has several cooking options, including such components:
- Korean carrots, crab sticks, olives and boiled eggs. Four ingredients, but quite tolerable taste, reminiscent of Chinese cuisine, especially if you add the appropriate spices.
- Boiled chicken fillet, fresh cucumber, again boiled eggs, white table grapes and walnuts. A rather spicy combination even for gastronomic gourmets, while a large number of raw ingredients will benefit, and it will be easier for the intestines to work.
- Again boiled eggs and chicken fillet, pickled mushrooms and hard cheese. Cholesterol boom for blood vessels, but this recipe, according to user reviews, is the most delicious.
- Chicken, mushrooms, eggs and cheese are all the same, but canned corn and garlic are added. It is very similar to the infernal mixture for the stomach, because even a schoolboy knows that such a combination of products gives great stress to digestion. It is not surprising that after prolonged winter holidays, many begin to actively lose weight, dropping “delicious salads” from the swam sides.
Considering that all salad options are fairly high-calorie dishes and are also dressed with mayonnaise sauce, it becomes clear that Margo is a favorite snack for all fans of long feasts with drinks and multiple snacks.
Margo Salad: Description
This dish can be attributed to the “canonical” one, like olivier salad and herring under a fur coat: along with jellied meat and sausage slices, it almost always appears on the festive table, causing outward salivation from lovers of mayonnaise-meat salads.
Outwardly, it is not much different from the already named “coat” or “Mimosa” salad - the same principle of laying cubed products into layers that are smeared with mayonnaise sauce and form a kind of trapezoid or cone without a top, the top of which is often decorated with an invariable sprig of parsley or flowers from fresh tomatoes.
They say that the salad is named after the cafe in which the woman worked, who launched it at home. At the same time, the story is silent in which city this cafe was and what was the name of the cook.
List of Essential Ingredients
According to the recipe, the following products are required in Margot salad:
- Chicken fillet - 400 grams;
- Eggs - 3-4 pieces;
- Pickled mushrooms (can be champignons or porcini) - 150 grams + 50 to decorate the finished salad.
- Potato - 2 large tubers of hard varieties;
- Mayonnaise - 150-200 grams;
- Cheese "Dutch" or "Russian" - 80 grams, in principle, you can use any hard cheese at your discretion.
- Sunflower oil - 2-3 tbsp. spoons;
- Salt, black pepper according to taste preferences.
Calorie counters claim that there are only 140 calories in one hundred grams of this salad, but it is hard to believe, although if you consider that the salad is quite heavy in weight and one hundred grams is about three tablespoons, then it’s quite possible. This begs the thought: how many calories (grams) of this salad are absorbed during the evening of the celebration?
Cooking
Let’s take a look at the “Margot” salad recipe with a photo that will confirm the correct actions. To begin with, cut the chicken fillet along long strips, fry in oil with spices until it becomes a rich ruddy color, and when it cools down, cut it into small squares of no more than 1 cm in size.
Boil eggs and potatoes when cooled to room temperature - cut into the same slices.
Take a wide dish for salads and lay out the chopped potatoes in an even layer of two to three centimeters at the bottom, draw a mayonnaise net on it, on which to place slices of chopped chicken breast.
Again the sauce, smear it on the surface of the meat layer using a fork, and pour the chopped mushrooms on top.
Another net of mayonnaise, then chopped eggs, just a little sauce and then sprinkle abundantly on the whole cheese, grated with large holes. Next, send the dish with the salad to a cool place for two to three hours, because it needs time to soak in the sauce.
How to decorate a salad?
Traditionally, these types of salads are decorated with green lettuce, parsley or dill with flowers from boiled carrots or beets, fresh tomatoes. More resourceful and skillful hostesses use the products that make up the dish as a decoration. The mushrooms remaining for decoration are whole picturesquely distributed along the perimeter of the salad or depict a mushroom meadow, supplementing it with the same parsley.
The most patient cooks from various sliced vegetables and eggs lay out whole pictures and stories, wanting to impress those present with their abilities. Just do not decorate the Margot salad with red caviar, although such recommendations also occur. The taste of caviar is so strong that it interrupts the main note of the dish, distorting it to rejection. Therefore, minimalism is always ahead of everyone: practical and tasty, and claims to originality are useless.
Photo of the finished salad
In the photo, “Margo” salad looks traditionally, but at the same time, cutaway dishes and dishes give most of the impression. After all, a salad is considered to be layered, which means that the main effect is inside a multi-story building. The design shown in the photo is quite original and looks very elegant on the festive table.