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Varieties of salad "Monomakh Hat" and the features of its preparation
A delicious and popular dish always has many interpretations. Salad "Monomakh Hat" is just the recipe that you want to master perfectly and to study all its variations thoroughly.
Salad “Monomakh's hat” is considered to be a difficult dish, therefore, many cooks, to facilitate cooking, come up with different alternatives to the classic version. How to properly prepare all the interpretations of this delicious dish, it is useful to know and store in your culinary treasury.
Many housewives fell in love with the Monomakh Hat for its pompous and vibrant appearance, as well as its original taste and nutrition. To cook such a dish every day is a little expensive and troublesome, so the culinary specialists, without hesitation, come up with different versions of this dish.
The classic version of such an appetizer is not much different from other varied options that turn out to be just as bright and tasty. To often please loved ones with such a salad, it does not hurt to get acquainted with how to cook it.
Salad "Monomakh Hat" with various types of meat
The classic salad recipe “Monomakh’s Cap” requires meat, in most cases they use pork, but sometimes they also take beef. It looks like this:
- boiled pork or beef (300 grams);
- hard cheese (150 grams);
- walnuts (up to 100 grams);
- boiled potatoes (4 pieces);
- boiled chicken eggs (3-4 pieces);
- garlic (a couple of cloves);
- boiled carrots and beets;
- pomegranate (1 piece);
- greens and mayonnaise.
Each ingredient must be ground differently. The meat is often cut into strips, making a cut along the fibers. Beets and potatoes are rubbed on a coarse grater, and eggs, carrots and cheese are rubbed on a fine grater. Walnuts are crushed with a blender, chopped herbs, and garlic is passed through a press.Pomegranate is cleaned and sorted into grains.
For cooking, it is better to use homemade mayonnaise - a natural product without dyes. Cooking it will take a little time, but there will be much more benefit.
The calculation of the Monomakh’s Cap salad with beef or pork is carried out on a flat dish. They start with one part of the potato, then put the beets mixed with garlic, followed by part of the walnuts, half the cheese, meat, greens, all the yolks, carrots with garlic, nuts, and then spread the remaining cheese, meat, greens and potatoes.
From the resulting slide, you need to form a royal hat, it is best to do this with wet hands. The salad is coated with mayonnaise, the upper part is decorated with half the egg whites. The remaining proteins are mixed with cheese and decorate the bottom. After that, the hat is embellished with pomegranate seeds. You can make crosses or other patterns in the royal theme.
There is also a lightweight salad recipe for Monomakh’s Cap with Chicken. In addition to the main products you will need:
- boiled chicken;
- pitted prunes (100 grams);
- big green apple;
- yogurt and lemon juice.
The remaining ingredients will need similar ones. Chicken should be fried, prunes and apple cut into slices, and mix yogurt with lemon juice and mayonnaise in equal proportions. Layers are laid like this: potatoes, chicken, prunes, nuts, cheese, apples, potatoes, chicken, again apples, yolks and cheese. Each layer must be soaked in sauce, and from the slide to form the shape of a hat and garnish with pomegranate, not forgetting the "edge" of proteins, cheese and nuts.
Vegetarians and fasting people can learn the recipe for Monomakh’s Cap without meat. It turns out no less tasty and light.
Salad "Monomakh Hat" with dried fruits
This appetizer is prepared with different types of dried fruits, so that the taste is more extraordinary and appetizing. Also, dried fruits, having pronounced taste, can be an excellent alternative for a lean salad.
We started adding to the Salad “Monomakh's Cap” with pomegranate these sweet ingredients for the same purpose, to make it not the same as everyone else. From this, the final results of such interpretations are different.
Someone decorates the salad with raisins along with pomegranate seeds, someone completely replaces them with dried fruits. There are options for a cap of monomakh salad with raisins, when such a sweetness is mixed together with a carrot layer and grated cheese, only in this case it is better to use raw carrots. Thanks to sweet dried fruits, it is not necessary to add garlic to carrots, as the taste is no less bright.
The preparation of the Monomakh’s Cap salad with prunes also depends on the taste. Many recipes recommend including such dried fruits as one of the layers. The design of the dish with prunes also looks very profitable, moreover, this is a more economical option.
Salad "Monomakh Hat": basic tricks
As in any culinary masterpiece, this salad has its own characteristics, and if you know them, the result of cooking will be at the highest level.
If poultry meat is taken for cooking, it is better, in addition to cooking, to fry it, so the taste will turn out more delicate. Roasting can give nuts.
It is not necessary to use pomegranate for decoration. Slices of red jelly or red bell pepper, but not beets, will become a more affordable option. The top of the salad “Monomakh Hat” without beets should be mandatory, otherwise the vegetable will begin to secrete juice, and drips will appear on a beautiful dish.
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Also, green peas are often used to decorate the salad. Frozen, it looks brighter than canned. In order for him not to wrinkle and not spoil the external beauty of the snack, you need to decorate the top with it just before serving. Fans of exotic can be advised capers - a gift from the Mediterranean. With such a “twist” the dish will turn out not only beautiful, but will also have an unusual taste.
So that the layers do not mix when smearing them with mayonnaise, it is better to combine each separate layer with this homemade sauce, and only then put it with a spoon on a dish. Also, do not forget to salt and pepper the layers after they are smeared. This is especially true for meat, egg and potato layers.
After the salad is ready and acquires the necessary royal shape, you do not need to rush to serve it to the table. Such a dish must be allowed to stand and soak well. Therefore, between cooking and a festive feast, you must have time, at least at twelve o'clock.
