Lesnaya Polyana salad: how to cook? Video
Lesnaya Polyana salad will delight not only mushroom lovers, but also everyone who prefers hearty and dense snacks. It is not difficult to prepare it, and thanks to its original appearance, this salad will easily decorate any festive table.
In order to prepare this delicious dish, take the following ingredients: – 200 g of pickled champignons; – 200 g of raw mushrooms; – 300 g chicken fillet; – 3 potatoes; – 200 g of pickled cucumbers; – 3 chicken eggs; – 150 g mayonnaise; – salt and pepper to taste; – 100 g of dill; – 100 g of large lettuce leaves; – 100 g green onions; – 30 g of vegetable oil.
Also prepare cling film, without which it will not be possible to recreate the proper design of this salad. Instead of champignons, you can also use other pickled mushrooms with even caps, which can be forest mushrooms or butter cans, but champignons look most effective in a salad, especially if they are of the same size.
Boil the potatoes, cool and cut into bars. Grate boiled eggs on a fine grater. Cut the raw mushrooms into slices and fry in vegetable oil until tender, transfer them to paper, let the excess oil drain off. Throw the pickled mushrooms in a colander or sieve, ridding them of the marinade. Grill or boil chicken fillet, cut into strips. If you want to get a new taste of the salad, you can diversify the recipe and use not dietary poultry meat, but smoked, more juicy and high-calorie. Salad will be no less original if you add not chicken to it, but such a product as boiled beef. Tear lettuce leaves with your hands, chop the onion and dill.
When preparing ingredients for a salad, do not mix them, as later they will need to be laid out in layers
How to collect Lesnaya Polyana salad
Before making a salad, take a deep round plate or dish and line the bottom with cling film. Put the lettuce leaves on it, on which place the champignons with their caps facing up. Sprinkle them with onions and dill on top, trying to arrange the herbs so that they fill all the free space between the mushroom caps. Place the next layer of eggs, greased with mayonnaise, and press this layer firmly against the mushrooms, creating a shape. Put poultry meat on the eggs, brush the salad with mayonnaise again. Squeeze the juices out of the pickles and place them on top of the meat. Finish the salad with a layer of potatoes, not forgetting to put mayonnaise on the cucumbers. Season the potatoes with salt and pepper. Put the salad in the refrigerator for a couple of hours so that it has time to soak in mayonnaise, then turn the salad bowl with it on a flat plate so that the layer of mushrooms under the film is on top. Free the salad from the salad bowl in which it was formed, carefully remove the film from the top layer and you can serve this beautiful mushroom cake on the table.