Pomegranate Bracelet" sala
8 servings
90 minutes
A convincing example of how form was more important than content in the formal salads of the Soviet era. The algorithm for preparing the "Pomegranate Bracelet" is unshakable: first, an empty glass was placed upside down in the middle of the dish and the salad was neatly arranged around it in a semicircle, then the glass was removed, the "bracelet" was polished with a generous layer of mayonnaise, and the top was covered with pomegranate - grain by grain, as if it really were a scattering of precious stones. Inside, the recipe can be variable and include anything - from squid and chicken to prunes and pickled mushrooms. On the New Year's table, the "Pomegranate Bracelet" naturally crowds out Olivier, although it loses to it in the context of multi-day post-holiday finishing off. The name, of course, comes from a sentimental story by Alexander Kuprin. It is not known whether the main character's last name, Zheltkov, is reflected in the recipe, but a hard-boiled egg is definitely crumbled into the "bracelet.
1
Peel the potatoes and carrots, boil them in salted water until cooked. It's better to cook the vegetables in different pots, as their cooking times may vary.
- Potato: 300 g
- Carrot: 300 g
- Salt: to taste
2
Wash the beetroot, wrap it in foil, and bake in a preheated oven at 200 degrees. A small beet takes about 45 minutes to bake.
- Beet: 400 g
3
In another saucepan, bring water to a boil and carefully add the eggs. Boil for 11 minutes. Pour cold water over the cooked eggs to cool them.
- Chicken egg: 4 pieces
4
Chop the onion into small cubes.
- Onion: 1 head
5
Remove excess tendons and membranes from the chicken fillet and cut it into small cubes.
- Chicken fillet: 400 g
6
Heat oil in a pan and fry the onion until golden.
- Vegetable oil: 30 ml
- Onion: 1 head
7
Add chicken fillet and a sprig of thyme to the onion and fry on high heat, stirring until golden brown. Season with salt and pepper to taste.
- Chicken fillet: 400 g
- Thyme: 1 sprig
- Salt: to taste
- Ground black pepper: to taste
8
Grate the boiled beetroot, potato, and carrot on a fine grater.
- Beet: 400 g
- Potato: 300 g
- Carrot: 300 g
9
Grind walnuts in a blender and mix with grated beetroot and a spoon of mayonnaise.
- Walnuts: 50 g
- Beet: 400 g
- Mayonnaise: 250 g
10
Peel the eggs and cut them into cubes.
- Chicken egg: 4 pieces
11
To make the 'Pomegranate Bracelet' salad, place an inverted cylindrical glass in the center of a flat plate. Arrange grated potatoes around the glass and spread mayonnaise on the first layer.
- Potato: 300 g
- Mayonnaise: 250 g
12
Next, layer the eggs and spread mayonnaise on them.
- Chicken egg: 4 pieces
- Mayonnaise: 250 g
13
Layer grated carrots over the eggs, remembering to spread mayonnaise on each layer.
- Carrot: 300 g
- Mayonnaise: 250 g
14
The next layer is chicken with onion, discard the thyme sprig, it has done its job. Spread with mayonnaise.
- Chicken fillet: 400 g
- Onion: 1 head
- Mayonnaise: 250 g
15
The most important layer in the salad is the beetroot. The beetroot should cover all layers for an even color in the finished salad. Spread with mayonnaise and refrigerate for 2 hours.
- Beet: 400 g
- Mayonnaise: 250 g
16
Before serving, add the last layer - pomegranate seeds - and remove the glass.
- Grenades: 1 piece