A smart and easy-to-prepare lettuce "Christmas wreath" - this is what you need to decorate the New Year's table.
Type of kitchen:
Cooking method :
In the oven
- 300 g chicken fillet
- 1 beet
- 3 medium potatoes
- 3 eggs
- 1 carrot
- half-canned canned corn
- about 50 grams of walnuts
- grains of one medium garnet (for decoration)
- a large bunch of greens (dill, parsley)
- 1-2 garlic cloves
- mayonnaise - to taste
- salt, pepper to taste
Recipe for cooking at home
Prepare all the ingredients for New Year’s puff lettuce: rinse vegetables thoroughly from dirt, but do not peel. Chicken fillet, if necessary, defrost beforehand, then rinse and wipe. Remove walnuts from the shell and chop them into large pieces, fry in a dry frying pan until a pleasant aroma appears. Cool chopped nuts with a rolling pin into a large crumb.
Chicken fillet in a saucepan with boiling salted water and bring to a boil again. Cook for about half an hour until cooked over medium heat. After that, shift the chicken to a plate and allow to cool completely.
Meanwhile, put the eggs in a large saucepan and pour almost to the top with cold water. Put the pan on the fire and bring the water to a boil. After this, pour the vegetables into boiling water with eggs. After 8-10 minutes, transfer the eggs from the pan into a bowl with a cold ode, and allow them to cool. After another 20 minutes, take the carrots and potatoes out of the pan, leave the vegetables to cool (the total time for cooking potatoes and carrots is half an hour). After another half an hour, remove the pan from the fire and drain the boiling water, let the beets cool (the total time for beet cooking is one hour).
In the center of a large flat round dish put a glass (so it will be easier to make a salad in the form of a wreath). Spread all the ingredients around the circle: firstly lay the chopped chicken, mixed with a small amount of mayonnaise and black pepper. Loss the layer with your fingers and give it a flat shape.
Carrots peeled, grated, slightly poured and mixed with mayonnaise. Lay the second layer on top of the chicken around the glass, trim and lightly press with your fingers.
Peel potatoes, grate, mix with mayonnaise and salt. Cover the carrot layer with potatoes.
Beetroot clean, grate, mix with garlic, nuts, salt and season with mayonnaise. Cover the potatoes with a beetroot layer and smooth all the layers.
Boil eggs from the shell, coarse, mix with mayonnaise, salt and cover the whole salad evenly.
Decorate the surface of the salad chopped fresh greens, laying out in a chaotic manner the seeds of pomegranate and corn. Apply on top a mesh of mayonnaise and send the dish to the refrigerator for impregnation for at least 2 hours (preferably at night). Soaked salad “Christmas wreath” take out of the refrigerator and serve to the table. Bon appetit!