Classic Glutton Salad

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Classic Glutton Salad

  • Medium

Ingredients

Directions

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Salad Obzhorka classic is a very tasty and satisfying salad, which is not in vain called that. After all, it’s just hard to break away from him! Such a salad can be prepared using a variety of ingredients: beef or chicken, boiled tongue, sausage, liver, Korean carrots, pickled mushrooms and so on. That is, everyone chooses the main ingredient to their taste. Another distinctive feature of Obzhorka salad is that vegetables (onions and carrots) are pre-fried in vegetable oil. In the design of the salad, one can also show imagination: having mixed all the components and put them in a slide or to form layers.
Salad Obzhorka classic can be an excellent substitute for the equally popular salad “Olivier”, only it is prepared much faster. If you are looking for new tastes, be sure to prepare the Obzhorka salad according to the classic recipe and get ready to receive compliments in your address.

Steps

1
Done

First, let's get meat. Rinse the beef tenderloin thoroughly and pat dry with paper towels. As you know, when cooking, beef becomes stiff, so it must first be coated with mustard and allowed to stand for thirty minutes. If you use dry mustard powder, then you need to increase the time to forty minutes. After the time has passed, rinse the mustard from the meat and set it to boil in salted water.

2
Done

Cool boiled meat and cut into thin strips.

3
Done

Peel the carrots and grate or chop. Fry in vegetable oil.

4
Done

Peel the onion and cut into half rings. Fry until golden brown.

5
Done

Cut pickles into thin strips or grate on a coarse grater (if not dense enough). Squeeze excess marinade lightly.

6
Done

We collect the salad. In the first embodiment, mix all the ingredients in a deep bowl with mayonnaise

7
Done

The second variation in the design of the salad in layers. To do this, lay out the ingredients in this order: meat-mayonnaise, cucumbers - mayonnaise, top with fried vegetables.
Garnish the salad with crackers just before serving.

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