Meat Salad with Potato Chips

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

The 'highlight' of this salad is that the beetroot is used raw. The ingredients should be approximately equal in quantity, i.e., if there are 200 g of one vegetable, then there should be 200 g of another, and of course, you can use more meat. The ingredients are mixed partly to further soften the chips (already dressed with mayonnaise), and if you fried the potatoes at home, this is definitely not necessary. You can significantly reduce the calorie content of the dish by replacing regular mayonnaise with low-calorie options, such as soy mayonnaise mixed with yogurt, or by using homemade mayonnaise or a salad dressing made from kefir. The salad allows for experimentation; you can add green onions, fresh cucumbers, and so on. The success of this simple and inexpensive, yet hearty and beautiful dish entirely depends on the quality of the meat. Special attention should be paid to the choice of meat. Potato chips for the salad can be made at home by frying slices of potatoes in a large amount of oil. Additionally, you can add a bit of garlic to taste, which should be grated directly onto the raw beetroot or carrot before dressing with mayonnaise.

Ingredients

Meat - 1 piece
Carrot - 7.1 oz
White Cabbage - 7.1 oz
Beetroot - 7.1 oz
Chocolate eggs - 2 pieces
Mayonnaise - 1 jar
Corn Nacho Chips - 7.1 oz

Step by Step guide

Step 1

Tenderize a piece of good pork or beef, season with salt and pepper, cut into small pieces, and simmer with a small amount of onion, a head of garlic, black peppercorns, and a bay leaf.

Step 2

Grate the raw carrot and beetroot on a fine grater, and shred the cabbage. Boil the eggs hard. Prepare the potato chips. (About half a pack; they should be chips without fillers and flavorings, for example, 'Salted Chips').

Step 3

On a large plate with lettuce leaves at the bottom, mound all the ingredients, including the potato chips. Place the yolks separately from the whites. In the center, add the stewed meat.

Step 4

Drizzle all the mounds with mayonnaise. Sprinkle with herbs. Place the salad in the refrigerator.

Step 5

Serve in two ways. The first is to mix everything quickly after serving, right at the table, and then distribute onto plates. The second is to not mix at all and allow guests to do it themselves on their plates, letting them choose what to take from the dish.