Chlapushka salad

Ingredients for salad

• 5-6 boiled potatoes
• 8 boiled eggs (3 in salad + 5 for decoration)
• 200 g boiled chicken fillet
• 1 onion
• 0.5 tbsp. Peeled walnuts
• 300 g of champignons
• 1 grenade
• mayonnaise
• Vinegar (for marinating onions)
• Salt, sugar (by pinch)

Ingredients for salad decoration

• 1 small boiled beetroot
• 2-3 tbsp. L. Canned corn
• A few twigs of greenery
• Grains of pomegranate

Cooking

1. bow Finely cut, season with vinegar, adding a pinch of salt and sugar, leave to marinate. Nuts grind with a knife, grater or blender.
2. Champignon Cut and fry in a minimal amount of butter until ready, adding any spices.
3. To form a salad, spread on a mat orSilicone rug food film and lay out the food layers: first grated potatoes, densely tamped and smeared with a thin layer of mayonnaise, then finely chopped chicken fillet, top pickled onions.
4. Onion, put mushrooms, smear them with a thin layer of mayonnaise. Next on the next layer of boiled eggs (3 pcs.), Grated on a fine grater. Eggs sprinkle with chopped nuts, and on top lay out the seeds of the pomegranate.
5. Lifting the edge of the film, fold the layer into a roll. Remove the tape, place the roll in the refrigerator.
   
6. The remaining 5 eggs are stratified into proteins and yolks and sodium separately. Squirrel coloring the juice of grated beets in pink.
7. Roll roll on all sides with mayonnaise and proceed to decorating.
   
8. Spread out the rows of colored proteins, grated yolks, separating them with chopped herbs, pomegranate seeds and corn. Their same scatter on a plate near the cracker in the form of confetti.