Marseille salad is suitable both for festive, and for a daily table. Why salad was called in honor of the French city, it is difficult to explain, probably is a whim of his creator. Though if to look at a variety of products which are in harmony among themselves, then similar salad can quite be compared to this bright city on the bank of the Mediterranean Sea.
It is required to you
- - 300 g of chicken;
- - 100 g of a hard cheese;
- - 3 average eggs;
- - 55 g of prunes;
- - 200 g of the Korean carrots;
- - 20 g of walnuts;
- - 50 g of mayonnaise;
- - several garlic gloves;
- - little black sprinkling pepper;
- - little sea salt;
- - little fresh greens (parsley or fennel) for ornament.
Instruction
1. We put chicken in the boiling water, we boil. We shift ready chicken in a plate, we dry and we allow to cool down. We cut meat small pieces or strips.
2. Well we wash prunes, we dry, we cut small strips, we lay aside.
3. We peel eggs, we divide into egg whites and yolks. Three squirrels on a small grater, we pour into a cup, we lay aside. Also we rub yolks, we pour into a cup and we put to proteins.
4. Cheese (any grade) largely we rub. We connect cheese to mayonnaise and the crushed garlic.
5. We fry walnut nutlets about two minutes in a dry frying pan. We mix nutlets with the Korean carrots.
6. We form salad. We stack prunes strips on a beautiful round plate (it is desirable flat), from above we grease with a small amount of mayonnaise. Mayonnaise can be replaced with sour cream. We stack chicken on prunes, we season with salt and pepper, we grease with mayonnaise. Then we place the Korean carrots mixed with nutlets. We strew with a grated cheese, then proteins. We grease salad with mayonnaise. From above the grated yolk is accurately distributed. From a plate we remove crumbs, it is more convenient to do it by a napkin. We put salad in the fridge on an hour and a half. Before giving on a table we decorate salad with fresh greens.