Pomegranate Bracelet Salad
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
A convincing example of how presentation was more important than substance in the grand salads of the Soviet era. The preparation method for 'Pomegranate Bracelet' is unchanging: first, an empty glass is placed upside down in the center of the dish, and the salad is carefully arranged around it in a semicircle. Then, the glass is removed, and the 'bracelet' is coated with a generous layer of mayonnaise, while the top is adorned with pomegranate seeds — one by one, creating a true scattering of precious gems. The ingredients inside can vary widely and can include anything from squid and chicken to prunes and pickled mushrooms. On the New Year's table, 'Pomegranate Bracelet' naturally pushes out the Olivier salad, although it falls short in the context of multi-day post-holiday leftovers. The name, of course, comes from a sentimental story by a well-known author. It is unclear if the recipe reflects the surname of the main character — however, a hard-boiled egg is definitely crushed into the 'bracelet.'
Ingredients
- Chicken Egg - 4 pieces
- Chicken fillet - 14.1 oz
- Potato - 10.6 oz
- Carrot - 10.6 oz
- Beetroot - 14.1 oz
- Onion - 1 head
- Walnuts - 1.8 oz
- Thyme - 1 sprig
- Vegetable Oil - 1 fl oz
- Mayonnaise - 8.8 oz
- Pomegranate Seeds - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes and carrots, then cook them in salted water until tender. It's better to cook the vegetables in separate pots, as their cooking times may vary.
Step 2
Wash the beetroot, wrap it in foil, and roast it in a preheated oven at 392°F. A small beetroot takes about 45 minutes to roast.
Step 3
In another saucepan, bring water to a boil and gently add the eggs using a spoon. Boil for 11 minutes. Once cooked, transfer the eggs to cold water to cool them down.
Step 4
Chop the onion into small cubes.
Step 5
Remove any excess sinews and membranes from the chicken breast, then cut it into small cubes.
Step 6
In a frying pan, heat the oil and sauté the onion until golden brown.
Step 7
Add the chicken fillet and a sprig of thyme to the onion, and sauté over high heat, stirring until golden brown. Season with salt and pepper to taste.
Step 8
Grate the cooked beets, potatoes, and carrots on a fine grater.
Step 9
Grind the walnuts in a blender and mix them with grated beetroot and a tablespoon of mayonnaise.
Step 10
Peel the eggs and cut them into cubes.
Step 11
To assemble the "Pomegranate Bracelet" salad, place a glass with a cylindrical shape upside down in the center of a flat plate. Arrange the grated potatoes around the glass and spread the first layer with mayonnaise.
Step 12
Next, layer the eggs and spread mayonnaise over them.
Step 13
Spread grated carrots over the eggs, making sure to spread mayonnaise on each layer.
Step 14
The next layer is chicken with onions; discard the thyme sprig as it has done its job. Spread mayonnaise on top.
Step 15
The most important layer in the salad is the beetroot layer. The beetroot should cover all the layers to give the finished salad an even color. Spread mayonnaise on top and refrigerate for 2 hours.
Step 16
Before serving, add the final layer - pomegranate seeds - and remove the glass.
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