On any holiday, the hostess is most troubled not by preparing all sorts of goodies, but by thoughts and doubts about what to give guests. Traditional “fur coats” with Olivier have long ceased to represent the holiday: the availability of products requires culinary inventiveness. In this regard, “Blonde” is very good - a salad that does not require a special abundance of ingredients, but is very tasty and elegant. Even children like it and often become their favorite holiday dish.
The most time consuming stage
In most of its stages, “Blonde” is a light salad. But one of the intermediate steps will require some trouble. Namely, the processing of potatoes. A medium-sized dish will require three tubers. They are cleaned and rubbed on a Korean grater, after which they are washed in a colander under a stream of water - to remove excess starch - and dried with napkins. Oil is heated in a deep frying pan (a lot, as if deep-fried), a potato chip is dropped into it with a slotted spoon and fried until it is even golden. With the same slotted spoon, “curls” are taken out on a paper towel to extract excess oil. You can also track it through a colander, but it will take more time.
At the same time, lean meat is cooked if you intend to add it to the dish. However, this is not a prerequisite to make a delicious “Blonde”: a salad can be made with ham and sausage (only without fat and high-quality). The indicated number of potatoes of this component will require two hundred grams.
"Blonde" (salad): recipe
All other manipulations are easy and familiar to home cooks. Tomatoes are taken (four pieces) and cut into plates. If you have cherry, they will need more, but you need to cut along the halves. The meat (sausage, ham) is chopped into strips. Hard cheese weighing 150 grams is finely rubbed. A clove of garlic is pressed into mayonnaise. Now you can collect the “Blonde” puff salad: tomato circles are laid out on the dish and dug in the prepared sauce. The meat straw is placed on top - and again a mesh of mayonnaise. Everything is sprinkled with a layer of cheese - and again the sauce. Finally, the french fries are laid out. You just do not need to lubricate it. Probably, it was the potato chips, resembling curls, that gave the salad its name. Before serving, it is advisable to let it brew. This is especially important for the version in which meat was used, not sausage.
Variations on a Theme
Some housewives have their own opinions on what “Blonde” should look like: salad is sprinkled on top with straws of fresh cucumber or decorated with halves of cherry tomatoes - both in combination with greens. There are disagreements about refueling. Sour cream is mixed with garlic mayonnaise in a proportion that the cook likes. Some disputes arise in the frequency of smearing: sometimes the sauce is done only on the meat layer with sauce. Try to do this and that. As you like more, this option will be considered a real "Blonde." In addition, no one forbids making their own improvements to the recipe.