Salad "Bouquet of Narcissus"
73 120 минут 4 порции
This salad is my favorite, all of us known as "Olivier". And in Europe it is called "Russian". I cook it not only for the New year and holidays, and sometimes just a nostalgia rush and then on the table I "Olivier" and "Herring". I'm sure that I understand all girls living abroad. And from me today - short master/not master class with a spring mood on the decoration of any vegetable salad.
for New Yearfor 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day
Ingredients for Salad "Bouquet of Narcissus"
- Potatoes - 2 PCs
- Radish - 2 PCs
- Carrots - 1 piece
- Green onions - 4 Puig.
- Cucumber - 2 PCs
- Ham - 200 g
- Green peas - 200 g
- Mayonnaise - 200 g
- Carrot juice - 20 ml
- Chicken egg - 2 PCs
Step by step instruction of cooking Salad "Bouquet of Narcissus"
Boil the potatoes, carrots and eggs. Peel and cut into cubes. From a plastic 2-or 1.5-liter bottle cut off top and bottom - this will form the salad. Put the form on a plate for the salad and pour the potato, tamping spoon or a potato masher. The denser, the more in the end, salad.
Cut into cubes ham, pour over potatoes, seal. To grease with mayonnaise.
Pour carrots, compacted.
Sprinkle chopped eggs. To grease with mayonnaise.
Pour chopped or green onions (I pre-marinate it lightly in brine from cucumbers).
Pour canned peas, too pour. To grease with mayonnaise.
Left the cucumbers, cut and fill, compacted.
Layers can be lubricated with mayonnaise or oil, or any of your favorite sauce. I never buy mayonnaise, cook it myself 1-2 times in 2 month or less. Mayonnaise I have different composition, texture and fat content. Sometimes you just mixed and mix the mixture with yogurt or sour cream, mustard, salt, sugar and black pepper.
Now you need to cut the radish dense and jagged edge. I used a baking dish, she has a good sharp lower edge.
Then a scalloped edge tassel to anoint with carrot juice or dye, or simply to dip the edge. slice. Let it dry, otherwise the paint can smear all white flower petals. Roll this rectangle, take in your left hand, make 1 petal and fasten with a toothpick. Attach the second petal and fasten with a toothpick. And so the subsequent all in a circle. Not everything is going to happen in the following cases: if radish sliced very thin or thick, and then the toothpick would just break through them; if the petals are going to make uneven the distance and then the toothpicks will fall into the same hole or close by.
When ready to flower, trim off the excess edges of the toothpicks, but not until the very end. In the center of the flower to thread the wooden skewers with the pointy end inside and paste directly into the salad, which costs we still have in the form. Be careful - flowers slide down, better keep a hand on it. And so all of the flowers in turn. My advice. If the flowers still fail, you need to try more than once. If you have not got a flower, and the petals are dry you can leave them in the water or a little grease with vegetable oil. Still, the best flowers, as we know, only fresh.
You can sprinkle flower centre the yolks from the eggs.
The bouquet is ready. At first glance at the performance it seems hard. But the joy of it and working on it is fantastic.
All the chefs and our readers - happy Spring!