Layered vegetable salad with walnuts and crab meat
10 servings
120 minutes
Layered vegetable salad with walnuts and crab meat is a refined combination of flavors where seafood harmonizes with earthy notes of root vegetables. Inspired by Russian culinary traditions, the salad resembles festive treats where layers of ingredients create a rich texture and intense flavor. Tender crab meat is complemented by the sweetness of beets, the spiciness of green onions, and the crunch of walnuts. Mayonnaise adds a creamy consistency, uniting all components. The vegetable decoration makes it not only appetizing but also aesthetically pleasing. This salad is perfect for festive tables, surprising guests with its versatility and originality.
1
Line the baking dish with aluminum foil. Peel the boiled vegetables. Peel the eggs. Grate the potatoes on a coarse grater. Spread it in the dish. While doing this, slightly press the potatoes and spread mayonnaise on top. Do the same with the beetroot - grate, layer, and spread with mayonnaise/sour cream.
- Potato: 2 pieces
- Beetroot: 2 pieces
- Chicken egg: 4 pieces
- Mayonnaise: 6 tablespoons
2
Grate the remaining ingredients, chop the greens, and continue layering them in the dish, pressing down slightly. Spread mayonnaise on each layer.
- Carrot: 2 pieces
- Crab meat: 200 g
- Cucumbers: 1 piece
- Spring onion: 1 bunch
- Dill: 1 bunch
- Parsley stems: 4 stems
- Mayonnaise: 6 tablespoons
3
The same vegetables used in the salad are used for decoration: beetroot, carrot in the shape of a rose, and a checkered cucumber.
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Cucumbers: 1 piece
4
Cover the prepared salad with plastic wrap. Place it in the refrigerator for 10 hours. Remove the mold.
- Walnuts: 50 g
