in Russia

Russian salad with pomegranate

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Ingredients for 4 servings:

  • 2 pomegranates
  • 1 beetroot, cooked
  • 4 eggs, boiled
  • 4 potatoes, boiled
  • 500 g mayonnaise
  • 150 g chicken, cooked

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Cut the meat, potatoes, beets, and eggs into small cubes. Place a cylindrical dish in the center of a plate. Layer the ingredients around the dish and spread with mayonnaise—potatoes, chicken, beets, and eggs. Spread the remaining mayonnaise on top and sprinkle with pomegranate seeds. Remove the cylindrical dish before serving. Tip: If desired, layer with 50 g of chopped pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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