Sunflower Salad
2 servings
25 minutes
The 'Sunflower' salad is a bright and impressive dish of Russian cuisine that captivates not only with its appearance but also with its rich flavor. It symbolizes the warmth and joy of the sun, and its decoration resembling a blooming sunflower makes it a centerpiece for festive tables. The main ingredients—tender chicken meat, mushrooms, cheese, and eggs—create a harmonious blend of flavors, while chips around the edges add textural contrast. Olives add a savory touch, and the mayonnaise dressing unites all components, making them juicy and rich. This salad is not only visually appealing but also versatile—it is perfect for both family dinners and festive gatherings.
1
Chop the onion finely.
- Onion: 25 g
2
Boil the eggs hard. Then cool and peel.
- Chicken egg: 2 g
3
Cut the mushrooms into small cubes.
- Button mushrooms: 85 g
4
Melt butter and olive oil in a pan. Sauté the mushrooms over medium heat, stirring occasionally, for 7 minutes.
- Butter: 10 g
- Olive oil: 1 tablespoon
- Button mushrooms: 85 g
5
Shred the chicken into fibers.
- Boiled chicken: 90 g
6
Add mayonnaise, salt, and mix.
- Mayonnaise: 2 tablespoons
- Salt: to taste
7
Place the chicken in a deep bowl, pressing it down slightly.
8
Place the mushrooms on top and salt them.
- Salt: to taste
9
Separate the egg whites from the yolks. Chop the egg whites finely. The yolks are not needed.
10
Put the egg white on the mushrooms and salt it.
- Salt: to taste
11
Fill with mayonnaise and season with black pepper.
- Mayonnaise: 2 tablespoons
- Ground black pepper: to taste
12
Grate the cheese on a fine grater.
- Cheese: 20 g
13
Place cheese on the eggs. Decorate the edges with petal-shaped chips.
- Cheese: 20 g
14
Garnish with olive halves on top and serve.
- Black olives: 20 g
