Layered salad with champignons and green peas
5 servings
30 minutes
Layered salad with mushrooms and green peas is an embodiment of tenderness and harmony of flavors from Russian cuisine. Its origin is linked to the tradition of creating multi-layered dishes where each ingredient gradually reveals itself, creating a rich palette of sensations. Tender potatoes, juicy mushrooms, airy eggs, refreshing green peas, and tangy cheese come together under a light mayonnaise veil to form a rich and balanced taste. This salad is perfect for festive gatherings where it becomes the center of attention due to its textural depth and appetizing appearance. Its softness and richness make it a wonderful complement to meat and vegetable dishes, while its layered structure allows it to maintain shape, pleasing both the eye and palate.
1
The first layer is to boil the potatoes in salted water and grate them on a coarse grater. Place it at the bottom of the dish.
- Potato: 600 g
- Salt: to taste
2
The second layer - slice the mushrooms and onions, fry them in sunflower oil, season with salt, and layer them on top of the potatoes.
- Button mushrooms: 350 g
- Onion: 1 head
- Salt: to taste
3
The third layer - boil the eggs and grate them on a coarse grater. Layer them.
- Chicken egg: 4 pieces
4
The fourth layer is to lay out the green peas.
- Canned green peas: 150 g
5
The fifth layer is to grate cheese on a coarse grater and layer it. Spread mayonnaise on top.
- Hard cheese: 100 g
- Mayonnaise: to taste
