I prepare the Hat salad for all women’s holidays in our family.
Birthdays of dear mothers and the eighth of March. I advise you to try it.
Chicken breast and mushrooms are a great combination.
Ingredients:
Egg - 6 pieces
Hard cheese - 200 grams
Chicken breast - 1 piece
Champignons - 400 grams
Onions - 1 piece
Mayonnaise - 2 tbsp. spoons
Salt - To taste
Carrot - 1 piece
Olives - To taste
Number of servings: 5-7
How to cook Salad Hat
1. First, wash the chicken breast and cook it until fully cooked in salted water. This is about 20-30 minutes.
2. Place a saucepan nearby and boil hard-boiled eggs.
3. Cool the boiled eggs under running cold water.
4. Divide the finished boiled chicken breast into small parts.
You can cut it, you can pick it.
5. Separate the yolks from the whites.
Grate the yolks on a fine grater, the whites on a coarse grater.
6. Peel and chop the onions.
7. Wash the champignons and cut them finely.
8. Simmer the onions and champignons until tender.
9. Now we will lay out the “Hat” salad in layers.
First the lower part of the “Hat”, then the upper.
Don't add all the ingredients at once.
The first layer is proteins, the second is chicken, brush the chicken with mayonnaise, the third is mushrooms and onions, the fourth is cheese, and brush with mayonnaise again.
Then repeat all the layers in the same way to create the top of the cap.
10. Sprinkle the top of the cap with yolks.
Our “Hat” salad is ready. Garnish it with olives.
Make a bow from raw carrots.
The unusually beautiful “Hat” salad received its name due to its excellent design. The dish looks really beautiful and festive. This design is suitable for many salads, for example, or with crab sticks. In any case, a salad in the shape of a hat will decorate the table. The recipe is more about how to decorate the salad, but for one thing I will also tell you about how I prepared a salad with mushrooms, cheese and eggs.
How to prepare “Hat” salad
Ingredients
- Chicken fillet - 400 gr.
- Dutch cheese - 300 gr.
- Potatoes - 3 pcs.
- Eggs - 4 pcs
- Carrots - 1 pc.
- Onions - 1 pc.
- Mushrooms - 300 gr.
- Pickled cucumbers - 2 pcs.
- Mayonnaise or lighter sauce (yogurt)
- Greenery - a sprig
Step-by-step cooking recipe
For the salad we use chicken fillet, it is tender and cooks quickly. So, boil the fillet, do not pour out the broth under any circumstances. Cook soup using broth. It turns out great and will be the first thing for lunch, and a luxurious salad.
Boil and peel medium potatoes, carrots.
Peel the boiled eggs from their shells.
It is convenient to take canned mushrooms, but if you have fresh mushrooms on hand, you will have to spend a little time preparing them. Wash, cut into small pieces. Peel the onion and also cut into cubes. Fry onions and mushrooms in sunflower oil until tender.
Cut the eggs in half and separate the yolks from the whites. Finely grate the whites into one plate, the yolks into another.
Grate the cheese also on a fine grater.
Cut one carrot into thin strips. They will be needed to decorate the flowers and ribbon of the hat.
Finely chop chicken fillet, potatoes, onions, cucumbers.
Mix mushrooms, potatoes, cucumbers, onions, sauce, salt to taste.
The most pleasant moment is the design. Place the salad in a large flat dish and form the brim of the hat. Place a mound of lettuce in the center and give it a rounded shape. The salad should not fall apart, the structure should keep its shape. Sprinkle the salad with cheese and eggs. Try to show your imagination. Lay out a ribbon from carrot strips and make flowers. Attach the flowers to the salad. A little greenery and the salad is ready. Salad ready.
A very original and tasty salad. Agree that it is simply impossible to resist trying such beauty. The “Hat” salad is quite easy to prepare, the ingredients are simple, and you don’t need to fuss with it for a long time. Prepare this salad whenever you want and please your family and friends.
Ingredients:
- potatoes - 3 pieces;
- mushrooms - 200 grams;
- onion - 1 piece;
- carrot - 1 piece;
- eggs - 4 pieces;
- hard cheese - 150-180 grams;
- mayonnaise, salt to taste.
One or two more carrots for decoration.
Salad "Hat". Step by step recipe
- Boil potatoes, carrots and eggs.
- Finely chop the mushrooms. Peel the onion and cut into cubes.
- Fry the onions and mushrooms in vegetable oil until tender.
- Grate the carrots, potatoes and cheese on a coarse grater.
- Separate the whites from the yolks and grate them as well.
- Arrange the salad in layers, brushing each layer with mayonnaise in a springform cake pan. Or simply giving it a round shape. In the top layer of the cap, place the same layers as in the bottom, alternating and brushing with mayonnaise, just leave a little of everything for the top layer.
- So 1st layer - potatoes, 2nd layer - fried mushrooms with onions, 3rd layer - carrots, 4th layer - yolk, 5th layer - cheese, 6th layer - protein.
- When the hat is ready, decorate with roses, which are easily made from carrots. To do this, use a vegetable peeler to cut long strips of carrots and fold them in a spiral, one on one, giving the shape of a rose.
This salad is very beautiful and feminine!
- Beets - 1-2 pcs.
- Potatoes - 3 pcs.
- Carrots (large) - 1 pc.
- Cheese - 100 g.
- Egg - 3 pcs.
- Meat (pork or beef) - 300 g.
- Mayonnaise
- Sour cream
- Walnuts - 1.5 cups.
- Garlic - 2 cloves.
- Salt, pepper - to taste.
Cooking method
- Step 1 Boil beets, carrots, and potatoes until tender, peel and grate individually on a coarse grater.
- Step 2 Make the dressing: mix mayonnaise with sour cream, add squeezed garlic, mix everything.
- Step 3 Mix potatoes with dressing.
- Step 4 Also mix beets and carrots separately with a small amount of dressing.
- Step 5 Grind the nuts in a blender.
- Step 6 Boil the meat in salted water until cooked. Cool and cut into small cubes. Then mix with dressing.
- Step 7 Hard boil the eggs, cool, remove the shells and carefully separate the yolks from the whites. Grate separately.
- Step 8 Grate the cheese on a medium grater.
- Step 9 Lay out the salad in layers: potatoes, beets, carrots, part of the walnuts, half of the meat with dressing
- Step 10 Next, lay out the layers with a smaller diameter (to thus form the brim of the cap): potatoes, yolks, cheese, remaining meat, carrots.
- Step 11 Then coat the entire salad with dressing on top, lay out a layer of egg whites, and pour the dressing over again. Sprinkle remaining cheese and walnuts on top.
- Step 12 Garnish the salad with pomegranate seeds and parsley leaves.
I love salads in the shape of a variety of beautiful ladies’ hats. These salads have different tastes and different designs. But they are all beautiful and tasty. And of course, these are holiday salads. Looks very good at women's events
First salad Hat
Ingredients:
Egg - 6 pieces
Hard cheese - 200 grams
Chicken breast - 1 piece
Champignons - 400 grams
Onions - 1 piece
Mayonnaise - 2 tbsp. spoons
Salt - To taste
Carrot - 1 piece
Olives - To taste
Preparation:
Preparing the “Hat” salad will take you no more than forty minutes. First, wash the chicken breast and cook it in salted water until fully cooked. This is about 20-30 minutes. Place a saucepan nearby and boil hard-boiled eggs. Cool the boiled eggs under running cold water.
Divide the finished boiled chicken breast into small pieces. You can cut it, you can pick it. Separate the yolks from the whites. Grate the yolks on a fine grater, the whites on a coarse grater. Peel and chop the onion. Wash the champignons and chop finely. Simmer the onions and champignons until tender.
Now we will lay out the “Hat” salad in layers. First the lower part of the “Hat”, then the upper. Don't add all the ingredients at once.
The first layer is proteins,
second - chicken, brush the chicken with mayonnaise,
third - mushrooms with onions,
fourth - cheese, and again grease with mayonnaise.
Then repeat all the layers in the same way to create the top of the cap. Sprinkle the top of the cap with yolks.
Our “Hat” salad is ready. Garnish it with olives. Make a bow from raw carrots.
Second salad. Festive salad Hat
Ingredients:
pork - 250 g
boiled-smoked ham - 200 g
fresh champignons - 500 g
onions - 2 kg
fresh cucumbers - 2 pcs.
pickled cucumber - 5 pcs.
egg - 4 pcs.
soft cheese - 200 g
pitted olives - 150 g
curry - to taste
garlic - 2 cloves
cracker - 1 package (200 grams)
curd cheeses - 3 pcs.
Decoration
tomatoes - 1 pc.
pine nuts - 1 handful
greens to taste
pitted olives to taste
Refueling
salt - 1 pinch
full-fat sour cream - 2 cups
soy sauce - 2 tbsp. l.
mustard - 1 tbsp. l.
garlic - 2 cloves
allspice to taste
Preparation:
This is a layered salad, so you need to prepare all the products separately without mixing. I boil the eggs and chop them.
I boil the meat. I cut (or separate into fibers) boiled and smoked meat into thin strips and put them in different bowls.
Boil the mushrooms (about 15 minutes). I fry chopped onions in vegetable oil, then add boiled, slightly chopped mushrooms and fry a little. And then I grate the processed cheese on top, mix, cover with a lid and leave to fry on low heat for about 10 minutes. Then turn off the gas, add chopped garlic, pepper, sprinkle with curry and dry herbs. I stir and leave to cool. And then I send it into the cold so that the mass is very cold.
In the meantime, I’m preparing the dressing: Mix thick sour cream with mustard. Salt and pepper. I add a couple of spoons of soy sauce. I mix everything well and put it in the refrigerator to cool well.
I grate salted and fresh cucumbers (I combine them and remove excess juice)
I crush the crackers into small pieces.
Once all the ingredients are prepared, I make a mold to assemble this salad. I use detachable baking pans of different diameters, but if there are none, you can use culinary rings or simply make the molds yourself: I cut out 2 wide strips from soft cardboard and wrap them in foil, and then connect the ends to make 2 blanks in the form of circles of different diameters .
Now, using a large mold, I assemble the salad. I coat each layer with dressing. So, layers:
Crackers
Fried mushrooms with onions
Chopped olives
Boiled meat
Cucumbers (half, mixed pickled cucumbers with fresh ones)
And now for a mold with a smaller diameter:
Eggs
Smoked meat
the remaining half of the cucumbers.
I put the salad in the refrigerator so that everything is soaked. And then grate the cheese. And before serving, I sprinkle the entire salad generously with this grated cheese.
Decoration Around the top I place olives cut in half. I slice the tomato thinly. I form a rosette from a tomato: - Next, I take one circle and roll it into a tube. - I screw the second circle onto this tube. - And so I continue to twist, holding everything with my second hand so that it does not fall apart. The rose is all ready. Now you can decorate the salad with it and decorate it with herbs. The final touch is to sprinkle with toasted pine nuts.
Third salad Ladies' hat
Ingredients
2 large potatoes
1 medium onion
300 grams of meat (beef)
300 g champignon mushrooms
3-4 pcs pickled cucumbers
200-300 g hard cheese
mayonnaise
3 eggs
Preparation:
The salad is laid out in layers in the following order
coat the plate with mayonnaise, lay out coarsely chopped boiled potatoes.
We marinate the onion and lay it out in half rings in the next layer, first grease the potatoes with mayonnaise.
lay out finely chopped meat, also grease with mayonnaise.
finely chopped pickled cucumbers.
put the meat back in.
fried champignons.
Place the grated eggs on a fine grater. Coat the salad with mayonnaise on top, then sprinkle with grated hard cheese
When laying out the ingredients for the salad, give it the shape of a cap.
Fourth salad Women's hat
Ingredients:
For the salad
1 pack of crab sticks
4-5 eggs
1 can of corn
1 onion;
150 grams of mayonnaise
For decoration:
2 carrots
dark olives
olives
boiled eggs - two eggs. Separate into whites and yolks
Preparation:
Finely chop the crab sticks. Boil and chop the eggs. Finely chop the onion. Combine all ingredients with corn and season with mayonnaise.
Arrange the salad in the shape of a lady's hat.
To decorate the salad of crab sticks: lay out a ribbon of carrots, fields - topping - top of yolks, bottom of
proteins.
Decorate the fields with olives and olives
Bon appetit!