Salads

Multilayer Pompadour Salad


Ingredients for the preparation of multilayer salad "pompadour"

  1. Onions medium size 1-2 pieces
  2. Medium sized apple 2-3 pieces
  3. 4 eggs
  4. Hard cheese 100 grams
  5. Mayonnaise 72% fat to taste
  6. 1 medium lemon
  7. Fresh parsley to taste
  • Main Ingredients: Onion, Eggs, Apple, Cheese
  • Serving 4 servings

Inventory:

Saucepan, Cooker, Cutting board, Knife, Plate - 2 pieces, Bowl -2 pieces, Food wrap, Coarse grater, Manual juicer, Cloth towel, Salad bowl, Tablespoon, Metal spatula, Saucer

Preparation of multi-layer salad "pompadour":

Step 1: prepare the eggs.

We wash the chicken eggs under running water and transfer to a pan with water at room temperature. The liquid should completely cover our egg ingredient. We put this container on medium heat and after the water boils, add a pinch of salt to the pan so that the eggshell does not crack. Cook eggs from the moment of boiling water 3-4 minutes over medium heat. After the allotted time, we put the dishes with egg ingredient under cold running water so that the eggshell is better cleaned. Then remove the shell from the eggs and transfer them to a cutting board. Holding the egg with one hand, with the help of a knife, very carefully cut it across into small circles of thickness. And also gently shift them into a free plate.

Step 2 prepare the onion.

We peel the onion with a kitchen knife and rinse it under running water. Then pour the ingredient with boiling water and transfer it to a cutting board. Using the same sharp inventory, cut the vegetable across into rings, thick no more than 3-4 millimeters and transfer them to a free bowl. Then we put this capacity on 20-30 minutes in the refrigerator, after wrapping it with cling film. The onion for the salad should be chilled.

Step 3: prepare the lemon.

We rinse the lemon under running warm water and immediately after that we transfer the ingredient to the cutting board. Cut the citrus into two halves. Using a manual juicer, squeeze the juice from each half of the lemon.

Step 4: prepare the apples.

Rinse the apples under running water and then peel them with a kitchen knife. Then we transfer the fruit to a cutting board, cut it into two halves, and then, using the same sharp inventory, clean each apple half of the internal partitions and seeds. Using a coarse grater, rub the apple ingredient in a separate bowl. To prevent chopped apples from darkening, sprinkle them with freshly prepared lemon juice.

Step 5: prepare the cheese.

Using a coarse grater, rub the cheese on the chips into a separate plate. The cheese ingredient for the preparation of our salad must be necessarily hard.

Step 6: prepare the parsley.

For starters, rinse well with fresh parsley under running cold water. Then, gently wipe the ingredient dry with excess liquid and transfer it to a cutting board. Using a knife, we cut the tails, and slightly chop the leaves of parsley with improvised equipment. We shift the processed component in a saucer and for now put it aside, since this ingredient will serve as a decoration for our salad.

Step 7: prepare a multi-layer pompadour salad.

Before we lay out the layers of salad, we prepare a container for it. This bowl can serve as any salad bowl or even a deep plate. With the help of a tablespoon, spread the onion rings to the bottom of our container and distribute them over the entire surface with a uniform layer. Using the same dining equipment, grease the onion layer with mayonnaise on top. The second layer of our salad will be chopped apples. We spread them on top of the mayonnaise layer. Apple ingredient, like the rest of the ingredients, spread evenly over the entire surface of the previous layer. And again on a fruit layer with a tablespoon, carefully lay out a layer of mayonnaise and spread it over the entire surface of the apples. Further, very carefully holding the egg circles from below with a metal spatula, shift them in one layer onto mayonnaise. Cover the egg layer again with mayonnaise The top layer of our salad consists of cheese chips, which we also evenly distribute over the entire surface of the salad, and at the end, sprinkle our pompadour salad with chopped parsley for beauty. Our multi-layer dish is ready.

Step 8: serve the multi-layer pompadour salad.

You can decorate our salad in a variety of ways, how rich your imagination is: you can decorate with sprigs of parsley or dill, or chopped egg yolk. Serve the salad immediately after cooking. It is important to remember that salad layers do not need to be mixed before serving. Good appetite!

Recipe Tips:

- - If you cook the eggs over high heat, the protein becomes hard and the yolk soft. If you cook the eggs over low heat, then the yolk will be hard, and the protein will be loose. Boil the eggs over medium heat.

- - In order for apple slices not to darken, they must be sprinkled with lemon juice or put in salted water for several minutes.

- - In order to prepare a little lemon juice, you do not need to cut the whole lemon. It is enough to pierce the zest of citrus with a needle or a thick needle and squeeze the right amount of juice through this puncture.

- - For salad use mayonnaise 75% fat.