Today we will tell you how to cook an incredibly spectacular and terrific delicious salad "Garnet Bracelet" and offer the two most popular variations of it.
How to make a salad "Garnet Bracelet" - a classic recipe
The key ingredient of this pomegranate salad can be taken with soft little bones. But in this case, the food will not be so spectacular, because grenades of this sort are paler in color. The taste of the dish will also be slightly different and will turn out to be less contrast because of the less acidity of such a fruit.
Ingredients:
- breast of chicken (fillet) - 320 g;
- grenades of medium size - 2 pcs .;
- medium-sized beets - 2 pcs .;
- carrots of medium size - 2 pcs .;
- potato - 420 g;
- onion salad - 130 g;
- selected chicken eggs - 3 pieces;
- walnuts - 85 g;
- mayonnaise Provencal - 220 g;
- vinegar (9%) - 15 ml;
- granulated sugar - 10 g;
- salt stone - to taste.
Preparation
All components of the salad must be prepared in advance. Boil in salted water chicken meat, while adding the desired spices in the broth. We let the bird cool in the broth and chop it into small pieces. Potatoes and beets can be boiled until cooked steamed, baked in foil in the oven or cooked traditionally on a stove in the water, only in different vessels. In addition to vegetables and meat, we will also need boiled eggs.
On readiness we clear vegetables and eggs and grind on a large grater, then add the shavings to different bowls. Fresh carrots are also cleaned, grinded on a melon grater and squeeze out excess juice if necessary. In addition, we will pickle the onion salad. We cut it into cubes, put it into a bowl, top up the vinegar, pour sugar and a pinch of salt, pour in a little water and mix it. After about fifteen minutes, the brine is drained, and the onion is washed and thrown back to the colander.
Dry the walnuts and chop them into a small crumb. Now you can begin to design the salad. In the center of the wide dish, we set up the inverted glass and begin to lay the components around it, layering each with mayonnaise. The first three layers are potatoes, half beets and carrots, then - nuts, half chicken meat and onions. And in the end, lay eggs, on them the remaining chicken, and then beets. After that, take out the glass carefully, decorate the surface of the resulting "bracelet" with pomegranate seeds and put on the shelf of the refrigerator for about four hours to impregnate.
Garnet bracelet salad with beef and prunes without beets
This version of the salad "Garnet Bracelet" differs both in composition and taste of the classic. There are no beets and onions in it, and freshness and piquancy will give cucumbers and prunes. As a meat component, you can take any meat, but ideally still fit in this case beef.
Ingredients:
- beef (pulp) - 520 g;
- grenades of medium size - 2 pcs .;
- prunes - 120 g;
- carrots of medium size - 2 pcs .;
- potato - 420 g;
- fresh cucumbers - 280 g;
- selected chicken eggs - 4 pcs .;
- mayonnaise Provencal - 180 g;
- salt stone - to taste.
Preparation
As in the previous case, prepare the components of the salad in advance. Potatoes, carrots and eggs boil in a traditional way, in a double boiler or bake in the oven, and then clean and grate. Similarly, grind the boiled and cleaned eggs. Beef is also cooked milking softness, let it cool in the broth, after which shred a small piece of straw or cubes. We cut the cucumbers with straw, and rinse the prunes, steam it in hot water and also grind it.
Just like in the previous case, we make out the salad with layers in the form of a bracelet. To do this, put a layer of potatoes around the glass on a platter, and top the meat. Next turn of cucumbers, eggs and carrots, after which the prunes will be finished, and after removing the glass we decorate the salad with pomegranate seeds. Do not forget all the layers except the pomegranate soaked with mayonnaise and salt if necessary.
We give the dish a few hours to stand in the refrigerator and we can serve it to the table.