Swan Down Salad - A light and layered salad
Swan down salad is a unique, layered salad that delights with its lightness and subtle taste. Due to its elegance and exceptional taste, this salad will be perfect for a holiday table, family parties or gala dinners. It is light, yet filling, so it will appeal to even the most demanding gourmets. If the number of guests is larger, it is worth preparing it in a large salad bowl, preferably transparent, so that the layers are clearly visible and emphasize its decorative character.
Swan Down Salad Recipe
Ingredients
- 200 g roasted or smoked chicken breast
- 250 g cooked potatoes
- 200 g pickled pearl onions
- 150 g grated Gouda cheese
- 6 hard-boiled eggs
- 6 tablespoons of mayonnaise
- a piece of Chinese cabbage
- salt and pepper
- a ring for shaping food
Instructions
To prepare dessert portions of the salad, you need to prepare six plates and a cylinder mold for lining the portions. You can also decide to make one large portion in a glass salad bowl. The salad looks especially impressive in a salad bowl on a leg.
Place a mold in the middle of each plate. Spread a thin layer of mayonnaise around the circle marked by the mold. Then arrange the first layer of boiled and grated potatoes. Spread mayonnaise on them again.
On the prepared base, place a layer of finely chopped pearl onions, taking care to distribute them evenly. Then add a portion of cooked and finely chopped chicken breast. The next layer is mayonnaise, which will provide the appropriate moisture and consistency of the salad.
Now it's time for the hard-boiled egg white. You can grate it on a grater with large holes or chop it finely. Season everything with salt and pepper, then spread again with a thin layer of mayonnaise.
On the prepared base, put grated cheese. The cheese layer is also smeared with mayonnaise, which will help maintain the delicacy and creamy consistency of the dish. On top, place grated egg yolk.
The decoration is a layer of mayonnaise and finely chopped Chinese cabbage. Repeat the same steps with the next portions of salad. Ready portions can be refrigerated for an hour minutes before serving so that the flavors combine better.
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