Salads

Holiday salad Eagle s nest – a recipe with a photo

I want to share a recipe for a very interesting and, in my opinion, original salad called “Eagle’s Nest”. The first time I prepared this salad was a long time ago. At that time, I didn’t have the Internet or a computer, and I read the recipe in some recipe book without a photo. Since I like something unusual, original, I immediately burned with the desire to prepare this salad and remembered it forever!

Ingredients:
carrot – 1 pc.;
chicken eggs – 3 pc.;
potato – 3 pc.;
ham – 200-250 g;
vegetable oil – as much as will go;
melted cottage cheese – 2 pcs.;
garlic – 4 cloves;
salt – to taste;
mayonnaise – as much as you like.

Salad preparation process.

To begin with, I boil carrots and eggs, clean them.

I separate the whites from the yolks.

I clean the potatoes, cut them into strips and wash them thoroughly.

Potatoes should be fried according to the “fries” type. But I fry in a regular pan, I just add more vegetable oil. Here, the main thing is that the potatoes do not turn into porridge, but remain after frying in straws or small pieces (whatever is more convenient to call them). Not salt.

First you need to prepare a “nest”. While the potatoes are frying, I take the sausage. I cut it into circles first.

Then cut into thin strips and transfer to a salad bowl.

I rub carrots on a coarse grater for the sausage.

I cut the egg whites into strips and add them to the salad bowl.

This is where I transfer the fried potatoes.

I mix and add salt and mayonnaise.

I mix again and level the “nest” on the salad bowl, so that in the center there is an indentation for the “eagle’s eggs”.

Everything, the nest is ready, it’s time to start laying eggs. I rub two melted cheeses and garlic on a fine grater in a plate and add a little mayonnaise.

Since I don’t have pure melted cheese, but the product is melted with cheese, it rubs very well and is a loose mass, so you need more mayonnaise here. And the processed cheese would immediately start to stick together and mayonnaise would be needed quite a bit. But there is no fundamental difference in cheese. I mix the cheese with garlic and mayonnaise well.

I grate the yolks separately on the same fine grater.

I take the curd mass with a teaspoon and transfer it to the yolk.

Roll the cheese in the yolk, form small “eggs” and place them in the “nest”.

So the “Eagle’s Nest” is ready.

Although, according to tradition, the nest should be round, I make it in this oval salad bowl. It turns out beautiful and very comfortable.

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