Meat salad on the festive table

New Year's salad recipes are varied and tasty. Each housewife in the reserve has its signature dish, which, if not on New Year's Eve, then on one of the days of the long New Year holidays, appears on the table. Meat salad on the festive table - my favorite recipe. There are no special secrets in it, however, the salad is invariably swept away by guests first. It is important to cook it from fresh products, to keep proportions, and for refueling, do not be lazy to cook homemade Provensal mayonnaise with quail eggs and Provencal herbs.

Ready-made meat salad should be held in the fridge for 1-1.5 hours, so that the ingredients “become familiar”, I do not advise it for longer, as there is a fresh cucumber in the salad. Meat salad recipe for the festive table is suitable for the diet menu, because of the canned foods in it there is only green peas.

Cooking time: 20 minutes
Servings: 6

Meat salad ingredients on a festive table

450 g of boiled veal;
10 quail eggs;
200 g of green peas;
150 g fresh cucumbers;
150 g boiled carrots;
150 g of boiled potatoes;
200 g onions;
150 g of Provencal mayonnaise;
20 ml of vegetable oil;
5 g butter;
30 ml of broth;
20 g parsley;
salt, black pepper.

Method of cooking meat salad on the festive table

Tasty meat salad will turn out with well cooked, gentle meat. For this, veal, chicken or turkey is best suited. Beef is too hard, and lamb, in my opinion, is fat.

Chop cold meat into large cubes, put in a deep salad bowl.

We put quail eggs in a small saucepan, pour cold water as soon as the water boils, remove the eggs from the fire, close the lid. After about 7 minutes, cool under the tap, clean from the shell and chop finely.

Add sliced quail eggs to the meat.

We throw the green peas back on a sieve, put them in a salad bowl, next to the eggs.

We clean a fresh long-fruited cucumber from seeds, if the skin is tender, then it can be left. Cut the cucumber into small cubes, put to the meat and peas.

Boil carrots and potatoes in uniform until ready, put them in a bowl of ice water. Peel off. We cut carrot cubes, put in a salad bowl.

Cut potatoes into cubes, send them after the carrot.

Finely chop the onion. Onions for this meat salad need a lot, and it must be properly cooked. First, heat the olive oil in a pan with a non-stick coating, then put 1 teaspoon of butter. In the heated oil throw chopped onion, pour broth, pour 1 teaspoon of fine salt. Cooking until transparent (about 10 minutes).

Mix all the ingredients, add the cooled browned onions.

Seasoning meat salad with “Provencal” mayonnaise, to taste with salt and pepper with freshly ground black pepper. Stir, remove for 1-2 hours in the refrigerator compartment.