First, boil the eggs hard, quench and peel them. Peel the potato too. Grate beetroot, jacket potatoes, eggs and carrots in different bowls. Peel the garlic, press through the garlic press into the mayonnaise and mix. Boil the chicken breast for about 10 hours, add a little salt, allow to cool and cut into small cubes. Peel the onion and cut into fine rings and fry in a pan. The salad should be layered on a flat plate. I put a glass in the center of the plate and layered the salad around the glass to make a ring shape. As the first layer, add a little salt and pepper to the grated potatoes and spread thinly with the garlic mayonnaise. Place half of the grated beetroot on top, add a little salt and coat thinly with the garlic mayonnaise. The third layer consists of the grated carrots which are slightly salted and thinly coated with the garlic mayonnaise. Cover everything with the chopped walnuts and, as a fifth layer, spread half of the chicken breast cubes and spread thinly with garlic mayonnaise. Spread the fried onion on top. As the seventh layer, sprinkle the grated eggs on the onions and coat thinly with the garlic mayonnaise. Spread the other half of the chicken breast cubes on top and spread thinly with the garlic mayonnaise. Now put the other half of the grated beetroot on top and add a little salt. If the salad is made in the same shape as in the photo, pull out the jar and coat the entire surface with the garlic mayonnaise. Peel the pomegranate and cover the entire surface of the lettuce with the pomegranate seeds. Cover the plate with cling film and let the salad stand in the refrigerator for about 12 hours.
Ingredients
Print Recipe
Pin Recipe