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Mushroom Glade Salad with Honey Mushrooms
The unusually decorated and very hearty Mushroom Glade Salad with Honey Mushrooms will surely please with its bright, unconventional appearance, especially the open forest edge with mushrooms. Almost all layers in the salad are soaked in mayonnaise. Besides chicken meat, boiled vegetables, and, of course, pickled honey mushrooms – the composition includes pickled onions and fresh cucumber, which noticeably makes the taste lighter and fresher. This dish can successfully compete with the already traditional holiday salads – Olivier and Herring under a Fur Coat.
Ingredients
Show ingredients
For a dish with a diameter of 21 centimeters:
- chicken fillet – 1 pc (300 g);
- hard cheese – 150 g;
- pickled honey mushrooms – 500 g net weight;
- boiled potatoes – 300 g;
- boiled carrots – 300 g;
- vegetable oil – 1 tbsp;
- white onion – 140 g;
- hard-boiled eggs – 5 pcs;
- fresh cucumbers – 250 g;
- green onions and dill – 1 bunch each;
- thick mayonnaise – 200 g.
Preparation
- Prepare the ingredients for the Mushroom Glade Salad with Honey Mushrooms. To hard-boil the eggs, boil them for at least 8 minutes. Boil the root vegetables for an average of 20 minutes, until they become soft.
- It is advisable to start marinating the onion. For this, first cut it into thin half-rings.
- Then place it in a bowl, where you will add one teaspoon of sugar, 50 milliliters of 9% vinegar, and 100 milliliters of cold water. Mash the onion with your hand and let it sit while the other ingredients are being prepared.
- Salt and pepper the chicken fillet and grease it with refined vegetable oil.
- Place the prepared piece inside an envelope made of baking paper (the edges can be fixed with a stapler). In this packaging, the meat will cook without any problems in the frying pan, remaining juicy, and there will be no splashes.
- Place the envelope with the meat on a dry, hot frying pan. Fry on both sides over medium heat for 7-10 minutes.
- Remove the finished fillet from the paper and transfer it to a plate to cool.
- Then cut the chicken into small cubes.
- Grate the eggs on a coarse grater.
- Grate the potatoes with the same grater.
- And the carrots.
- Cut the cucumber into short strips.
- Grate the cheese finely.
- Finely chop the green onions and dill.
- It's time to start assembling the salad. It can be laid out without any limiting devices, but if you have a detachable ring, the salad will turn out neater and clearer with its help. Place the ring immediately on the dish and fix the required diameter. Lay down the first potato layer. Slightly press it down.
- Spread a layer of mayonnaise.
- Evenly distribute the meat cubes.
- Season them with mayonnaise.
- Squeeze out the onions well and sprinkle them on top.
- Next, lay down the carrot layer.
- Cover it with mayonnaise.
- On top – cucumbers.
- Next, without any spread, lay the grated eggs.
- Cover them with mayonnaise.
- Sprinkle everything with grated cheese.
- And again lay a layer of mayonnaise.
- To create a beautiful edge with mushrooms, place a bowl in the center, which will serve as a limiter.
- Arrange the chopped greens around it.
- Now carefully remove the bowl, and in the center, place the mushrooms, which should be rinsed and drained in a colander beforehand. Then, place the entire construction in the refrigerator for about 20 minutes to soak and stabilize, after which remove the pastry ring and serve the salad at the table.
On the festive table, the Mushroom Glade Salad with Honey Mushrooms immediately attracts attention. The colorful layers and bright mushrooms in a green frame look very appetizing. The salad is served in portions cut into wedges, like a cake, and it looks like that as well. So all the guests will be satisfied.
