Ingredients:
- 2 carrots
- Cheese 240 grams
- Champignons 170 grams
- Garlic 2 heads
- Chicken egg 2 pieces
- Cherry Tomatoes 15 pieces
- Leek 40 grams
- Mayonnaise 40 grams
- Parsley several branches
Cooking method:
Step 1. Divide the garlic into slices, put in boiling water for 5 minutes, put in a colander, immediately transfer to cold water for 2-3 minutes. After this procedure, the cloves of garlic will peel very easily. Sprinkle them with salt, pour over olive oil and send to the preheated oven for 10 minutes. You can wrap garlic in foil or bake under the grill.
Step 2 Grate semi-hard cheese on a coarse grater, add carrots boiled in their uniforms and also grated coarsely. Cut the champignons into thin slices. In a frying pan with non-stick coating, mix the butter and olive oil, fry the mushroom slices in it. Put the champignons in a pan so that they "do not crowd", then they will turn out to be fried and rosy. Salt the cooled mushrooms, separate half, mix with the rest of the ingredients. The remaining champignons will be needed for serving the salad.
Step 3 Baked garlic is also halved. Add half the baked garlic to the salad and season with mayonnaise.
Step 4Serve the salad. Set the cooking ring on a plate, put a portion of salad, and seal. Boil hard-boiled eggs, separately rub the protein and the yolk, lay a layer of yolks on a serving of salad, then a thin layer of grated protein.
Step 5 Cut the cherry tomatoes in half, on the top of the salad, spread the baked slices of garlic, sliced champignons and tomatoes. If the salad is prepared a few hours before the feast, then decorate it with tomatoes before serving.
Step 6 Decorate the salad. Separate a few green leaves of leeks, cut them in half, blanch in salt water for 1 minute, lower them into ice water (the leaves will remain green). Wrap salad with leek, garnish with green parsley.
Bon Appetit!
