New Year's holidays - an occasion to surprise relatives with new tasty salad. The interesting combination of products will help to become you the culinary guru, and seeds of pomegranate will present to your salad an unusual look.
It is required to you
- - 400 grams of fillet of pork,
- - 2 potatoes of the average size,
- - 1 beet,
- - 150 grams of carrots in Korean,
- - 1 grenades (it is desirable the ""Iranian"" or ""Spanish"" grade with soft stones),
- - 1 bulb,
- - 150 grams of a hard cheese,
- - 200 grams of mayonnaise,
- - 2 bay leaves,
- - parsley greens for ornament,
- - 1-2 tablespoons of vegetable oil,
- - 4-5 peas of a black pepper,
- - salt and pepper to taste.
Instruction
1. Well wash out pork fillet, put in a pan and fill in with water so that it completely covered meat. Bring fillet to the boil and scum. Add the cleaned bulb and peas of pepper to meat. You cook until ready meat. In 10 minutes prior to the end of cooking put bay leaf in broth and salt.
2. Take out fillet from broth and cool. The remained broth can be used for preparation of hot soups. Cut fillet in small cubes.
3. Wash potatoes and boil in "uniform" in the added some salt water until ready. Cool potatoes, clean and grate. Mix potatoes with a small amount of a black sprinkling pepper.
4. Peel pomegranate and divide into grains. Grate cheese.
5. Take a big bowl with low boards and slightly oil it vegetable. Begin to spread salad layers, plentifully greasing with mayonnaise: a half of potatoes, beet, a half of meat, the remained potatoes, carrots in Korean, the remained meat.
6. Well trample down all layers a fork. Cover ware with salad with a big dish and quickly turn. Grease sides and top of salad with a thin layer of mayonnaise, from above strew with a grated cheese, decorate with seeds of pomegranate and leaves of parsley.
7. Leave salad to become impregnated for 1.5-2 hours in cold.