Our home Christmas salad.
|Cooking time 120 minutes||Number of servings 6|
It is the salad in the original, that is, in the form which was given to my mom the n-th number of years ago.
Over time, the salad has undergone some changes, for example, instead of dry mushrooms began to add fresh and boil them, and fry. Instead of beef, add the cooked chicken breast. But, I think, from the changes the salad did not become worse.
Start to cook it, usually with radish. Radish has a very specific smell, so for it to disappear, we three at large. grater, sprinkle with a little salt, and put in a cool place. It is desirable that she stood for about 1-2 hours.
Put on to cook a chicken breast. When it is ready, remove it from the broth and leave to cool.
Then on large. grater grate the carrots. We cut the onions. Pour into the pan of sunflower oil. Once the oil is well warmed, put the carrots and 5 minutes later add to the same bow and diminish the fire. Onions and carrots need to stew, much to fry them should not be. You can cover the pan with a lid.
Until the vegetables are languishing, cut mushrooms. Mushrooms fry in sunflower oil.
Cut eggs and cooked meat.
Add to it the cooled onions, carrots and mushrooms. The radish squeeze and also add to the salad. Add mayonnaise and mix well.