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Saturday, May 05, 2007

Salad – Cocktail “Austria”

Note: When you try to cook this salad the first time, make it in a small dish,
so as to adjust it on your taste (some like it more sour, or more crunchy, more salty).

Ingredients for 1:

1 hardboiled egg
½ medium grated shallot onions
1 medium peeled, hardboiled carrot
2 handfuls of thinly grated cabbage
1 handful of pomegranate seeds
2 tbsp mayonnaise

Method:

Place a grated egg layer in a serving dish.
Place a layer of the grated onions over it, and cover with 1 tbsp mayonnaise.
Place a grated carrot layer over it, and a grated cabbage layer over it.
Cover with 1 tbsp mayonnaise.
Cover with pomegranate seeds.
Place in a refrigerator for 1 hour, and serve.

Note:
You can use plain yogurt, or sour cream, or buttermilk, or kefir instead of mayonnaise, and use it between every layers.
You can sprinkle the cabbage with lemon juice.
You can add 2 more layers: 1 handful of hardboiled, grated beets, and 2 handfuls of peeled, grated green apples over the cabbage layer.
You can make this salad on a large, flat dish, and cut it into portions like a cake.

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