«Garnet bracelet»
6 servings
120 minutes
The 'Pomegranate Bracelet' is an exquisite salad that has won the hearts of gourmets with its original presentation and unique taste. Its name refers to the bright red pomegranate that decorates the top layer, resembling a precious bracelet. This dish harmoniously combines tender chicken meat, boiled vegetables, fried onions, and spicy nuts, creating a multilayered palette of flavors. Beetroot gives the salad a rich color and a sweet note, while pomegranate seeds add freshness and a slight tanginess. The 'Pomegranate Bracelet' is perfect for festive gatherings, surprising guests not only with its taste but also with its aesthetics. Its layered structure is soaked in mayonnaise, making the texture delicate and balanced. This dish is a true decoration of the table that attracts attention and provides gastronomic pleasure.
1
Prepare the necessary ingredients. Wash the vegetables well and boil until cooked. Cool down.
- Potato: 2 pieces
- Carrot: 1 piece
- Beet: 1 piece
2
Wash the chicken thighs well, fill with cold water, add salt to taste, place bay leaf and peppercorns in the pot, put on the fire and boil for about 40 minutes. Cool down.
- Chicken thighs: 400 g
- Salt: to taste
3
Peel the onion, wash it well, dry it a bit, and cut it into strips.
4
Pour 25 ml of vegetable oil into the pan and add the onion.
- Vegetable oil: 25 ml
- Onion: 1 head
5
Fry the onion over medium heat until golden brown. Transfer the cooked onion to a plate to cool.
6
Place a glass in the center of the plate.
7
Peel the cooled boiled potatoes, grate them on a coarse grater. Place the potatoes on a plate around a glass. Add salt to taste and spread with mayonnaise.
- Potato: 2 pieces
- Salt: to taste
- Mayonnaise: to taste
8
Separate the cooled chicken thighs from the bone, remove the skin and any excess, cut into cubes, and layer on top of the potatoes. Grease with mayonnaise.
- Chicken thighs: 400 g
- Mayonnaise: to taste
9
Place the cooled fried onions on the layer of meat.
- Onion: 1 head
10
Next, layer the carrots and spread mayonnaise on top. Optionally, you can add finely chopped walnuts after the carrots.
- Carrot: 1 piece
- Mayonnaise: to taste
- Walnuts: to taste
11
Peel the boiled, cooled beetroot and grate it on a coarse grater. Layer it next. Spread with mayonnaise.
- Beet: 1 piece
- Mayonnaise: to taste
12
Peel the pomegranate. Arrange the seeds in a top layer. Carefully remove the glass.
- Grenades: 1 piece