The original meat salad with pickles
|Cooking time 45 minutes||Number of servings 8|
Boiled meat to cut with a fork along the grain.
Put in round dish so that the inside remains hollow.
Onion cut into thin half-rings, pour over boiling water.
Cucumbers to grate (even better on a grater for Korean carrot).
Eggs boil, to separate the protein from the yolk so that the yolk remained intact.
Protein cut into cubes.
Cheese to grate on a coarse grater.
Cucumbers lay on the meat, smeared with mayonnaise.
Put the blanched onions.
To grease with mayonnaise.
Next, spread the chopped protein.
Liberally sprinkle with grated cheese.
In the middle of the salad to put the sprigs of parsley and sprinkle yolks.
The edges to lay sprigs of dill.