Table of contents:
- Photo of the finished dish
- Video recipe: Salad "Mushroom glade" with Korean carrots
- Step by step recipe with photos and videos
Video: "Mushroom Glade" Salad With Korean Carrots - A Recipe With Step-by-step Photos And Videos
An original salad with pickled mushrooms, Korean carrots and chicken fillets for a festive feast or for a hearty dinner.
Pickled champignons - 170 g
Korean carrots - 170 g
Potatoes - 3-4 pcs.
Chicken fillet - 200 g
Egg - 4 pcs.
Hard cheese - 100 g
Mayonnaise - 100 g
Salt to taste
Dill, green onions, lettuce
- 147 kcal
- 20 minutes.
- 20 minutes.
Photo of the finished dish
Video recipe: Salad "Mushroom glade" with Korean carrots
Step by step recipe with photos and videos
The Mushroom Glade salad has long been known to many. It is often prepared for holiday feasts: it has a gorgeous look and great taste. It is quite simple to prepare, and if you cook the necessary products in advance, then it is also quite fast. Having cooked this salad with Korean carrots once, I realized that this was what was missing here. Korean carrots play an important role in this salad. Try to cook and see for yourself.
Prepare the ingredients for the Mushroom Glade salad with Korean carrots.
Put the marinated mushrooms with the caps down in a deep and even shape. They need to be laid out tightly next to each other.
Wash the dill and green onions, shake off excess moisture and chop finely. Sprinkle mushrooms generously with herbs.
Boil potatoes "in their skins", peel and grate on a medium grater. Lay out in the next layer, spreading evenly over the surface.
Salt to taste, and then put 1-2 tablespoons. mayonnaise and smooth.
Lay out the Korean carrots. You do not need to lubricate it with mayonnaise.
Put the chicken fillet on top. It must be boiled in salted water and then cut into small cubes.
Top with grated hard cheese and brush with mayonnaise.
Boil hard-boiled eggs, peel, grate on a fine grater. Put the eggs in a final layer.
Grease the top with mayonnaise and leave the salad in the form for several hours in a cool place, and then put on a dish.
For an effective serving, the dish must be covered with lettuce leaves and only then turn the mold onto it. The salad is easy to remove and keeps its shape perfectly.
Sprinkle the top with chopped dill.
A beautiful and very tasty Mushroom Glade salad with Korean carrots is ready - you can serve it to the table. Enjoy your meal. Cook with love.