Very light, tasty and gentle salad, will be pleasant even to the most devoted fans of meat though it isn't here also.
It is required to you
- - 1 large bulb
- - 2 eggs
- - 1 large sour apple
- - 100 g of a semihard cheese
- - sour cream of 15-20%
- - mayonnaise
1. In French we spread salad in a salad bowl layers. The first layer – onions. At first we take a large bulb, we clean it and we cut very thin circles. We fill in onions for 3 minutes with boiled water, then we drain this hot water and we wash out onions under a stream of cold water. We allow water to flow down. We spread onions on a salad bowl bottom. Now we cook mix from sour cream and mayonnaise in separate ware in the ratio 1:1. Well we coat with this mix all layer.
2. The second layer of our salad consists of eggs. Eggs need to be hard-boiled. We shell them, further we rub on a small grater. We stack eggs the second layer of our salad over onions and also we coat them with mix of sour cream and mayonnaise. The third layer consists of apple. For a start we peel it, and then we grate. We spread on egg, we coat with sour cream and mayonnaise mix. The last layer – cheese. We rub it on a small grater (so it turns out much more gently and more pleasantly), accurately we spread in a salad bowl over all three layers. Well we coat with ours, so to speak, sauce.
3. At will it is possible to decorate with small shabby walnuts or greens (as it is pleasant to whom). We remove salad in the fridge and we give it time to become impregnated before giving it on a table.