ZARAFSHAN SALAD
509 g (18 oz.) boneless chicken, 140 g (5 oz.) potatoes, 2 eggs, 40 g (1 1/2 oz.) tomatoes, 40 g (1 1/2 oz.) cucumbers, fresh coriander, celery leaves (from celeriac or celery root), 1/2 bundle (2 oz.) green onions, 120 g (4 1/2 oz.) or 1/2 cup mayonnaise.
Cut peeled potatoes into thin strips and boil in salted water for about 5 minutes and wash them in boiled cold water. Cut cooked chicken and boiled eggs into thin strips, saving some for garnish. Combine chicken and eggs with potatoes and mix in salt, ground black pepper, and mayonnaise. Arrange a serving of salad in hillock, top with remaining mayonnaise, garnish with chicken, tomato and cucumber slices, and greens.
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