Quail "Nest" Salad
For a long time I wanted to try this recipe, I didn't have many opportunities - now I thought it would fit well with the upcoming holidays. It is made with simple ingredients, it took me the longest to make the potatoes - but I couldn't get over this step, I also give it a specific taste and shape for the dish.
In the future I am thinking of replacing potatoes with finely chopped fresh cabbage, it would be a lighter and faster option.
Taste - I was a little scared that I made such a large plate and I thought we would eat a week of it. I left home for a few hours in the evening and when I returned more than half of it was finished, my husband said to do something like that to her, because she is very good.
First boil the chicken breast and eggs, after you have made a small fire and slowly boil, we start with the potatoes.
You can also cut them very finely with a knife, but it is much easier if you have a grater, to make the julienne as thin as possible.
Be careful not to grate all the potatoes once, and after frying, add one more.
Heat more oil in a deep frying pan and fry all the potatoes in half.
Remove some paper napkins to drain the oil and cool.
That was the most meticulous and dirty part, further it is already simple and beautiful.
Boil and cooled eggs, peel them, remove the yolks separately in a bowl and set aside.
As well as the chicken breast, after boiling let it cool a bit.
Chop all the ingredients julienne - chicken breast, egg white and pickles - put in a deep bowl.
From the french fries, choose a good handful of the ones that came out uglier, or cut them thicker, and put them in the salad next to the ones above.
Add mayonnaise (set aside a tablespoon for step 9), salt and pepper to taste, stir.
Put this mixture on a plate, arrange with a spoon to be round and with a hollow in the middle - to form a kind of nest.
Sprinkle on top and in parts with french fries - if they have stuck together, loosen them slightly so as not to crush them too much.
The part that seemed the craziest to me in the end I really liked - I was modeling "quail" eggs.
Finely chop the yolk with a fork, add 1 tablespoon of mayonnaise and finely chopped parsley (I put dry). If you still need to adjust the salt.
You should get a slightly dry composition, like a soft plasticine.
And shape small eggs that we arrange in the middle of the salad.
The process is very fast because this yolk composition does not stick to the hands and is very pleasant to the touch and work.
Leave it in the fridge for 1-2 hours and serve it with great pleasure.
It is really very tasty and effective, I recommend you try it.
Good appetite!
