This salad has very delicate flavor, and thanks to original registration this dish will be suitable even for a children's holiday.
It is required to you
- - 200 g of marinated champignons;
- - 3 eggs;
- - 200 g of chicken fillet;
- - 2 large bulbs;
- - 200 g of cheese of firm grades;
- - leaves of fresh salad (5-6 pieces);
- - 250 g of mayonnaise;
- - 1 bay leaf;
- - 4-5 peas of a black pepper;
- - 200 g of carrots "in Korean" (not sharp);
- - 2 olives.
Instruction
1. Wash chicken fillet a baking plate with flowing water. In a small pan pour water, put 4-5 peas of a black pepper, 1 bay leaf and salt, then put a pan on fire. When water begins to boil, lower in it fillet and you cook 20 minutes then get and cool. Cut some chicken fillet straws. You will be able to use the remained broth for preparation of first courses.
2. Boil eggs, to an invention cool and small cut. Peel onions, wash, chop cubes and a spasseruyta in vegetable oil that it became almost transparent.
3. Merge marinade from champignons, leave 3 mushrooms for ornament, cut the others thin plates. If you have no marinated champignons, you can replace them with the fresh mushrooms fried on vegetable oil and filled with vinegar.
4. Grate cheese, it postpone a part in a separate bowl for decoration of salad, connect other cheese to chicken, mushrooms, onions and eggs, dress with mayonnaise and mix.
5. Gather in a bowl of cold water. Separate backs from lettuce leaves, and ship leaves in water and carefully wash out. Lay out leaves on a flat dish. Over leaves place weight from cheese, mushrooms, chicken and eggs, and create from it a trunk and the head of a hedgehog. Over a trunk lay the Korean carrots, and cover the head with the remained polished cheese. Of the whole olive make a nose, and of halves of the second olive – hedgehog eyes. On a back place the whole mushrooms. Hedgehog salad is ready to giving on a table!