Sunflower Salad
The bright and festive «Sunflower» salad, the recipe for which I will tell you today, consists of a simple set of ingredients and is laid out in layers. The unusual design in the form of a sunflower makes the dish a real table decoration. The salad is tasty, hearty and very juicy. Marinated onions give the salad a pleasant sour-sweet note, making the taste of the dish piquant and completed. To save cooking time, potatoes and eggs can be boiled in advance and stored in a fridge. I decorated the salad with a ladybug, which I made from half a cherry tomato and olive.
Salad recipes
Ingredients
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Potato3 pcs
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Egg3 pcs
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Canned corn280 g
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Canned sprats in oil160 g
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Onion1 pcs
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Cheese150 g
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Crisps50 g
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Mayonnaise75 g
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Allspice3 pcs
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Clove1-2 pcs
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Vinegar 9%50 ml
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Parsley25 g
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Salt- to taste
Steps
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1. Peel onions and cut into small cubes. Transfer the vegetables into deep ware, add black allspice and cloves. Fill the onion with a mixture of water and vinegar in a ratio of 1:1. Let's leave the vegetables for 15 minutes so that they get married.
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2. Wash the potato, peel and boil them to readiness in salted water. Cool the vegetables to room temperature and grind on a large grater. Let's start forming a «Sunflower» salad. Put grated potatoes in salad bowl, season with black ground pepper and grease with a small amount of mayonnaise.
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3. Open a can of sprats, drain oil. Mash sprats with a fork, put on top of potatoes.
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4. Draw onions from marinade and evenly distribute over the fish. On top, let’s apply a thin mayonnaise net.
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5. Boil hard the chicken eggs, cool, shell and grind on a large grater. Put grated eggs over the onion layer, salt to taste and grease with sauce.
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6. Grate hard cheese largely and evenly distribute over the egg layer. On top let’s apply a mayonnaise net.
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7. Drain water from canned corn and put in a salad. You do not need to grease this layer with sauce.
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8. Now it remains to decorate the salad so that it looks like a sunflower. Along the perimeter of the salad let’s stick crisps - sunflower petals. Chop parsley finely and put on the edges of the salad. Send the «Sunflower» salad (a photo of the finished dish is attached) for 1-2 hours in the fridge so that it soaks up. Bon Appetite!
