Sunflower Salad With Chips: A Classic Recipe With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Sunflower salad with chips: a simple recipe for an unusual dish

The talent to effectively serve a dish sometimes costs no less than the ability to cook it. Even banal pasta seems tastier when it is decorated with imagination, and if both the content and the appearance of the food are excellent, it can be served without a doubt at any table, whether it be a family holiday or a gala event for a couple of hundred guests. Sunflower salad is the clearest example of this.

The classic recipe for "Sunflower" salad

Any salad is always a little creativity. Even the well-known 99% of Russians “Herring under a fur coat”, an indestructible classic of the Soviet era, has dozens of cooking options. The same applies to "Sunflower", each housewife collects it in her own way. But the recipe below is considered traditional and the most verified, therefore it enjoys a special popular love.

You will need:

• 300 g of boiled chicken fillet;
• 150 g of champignons;
• 100 g of hard cheese;
• 3 eggs;
• 1 medium onion;
• 150 g pitted olives;
• 30 g potato chips;
• 50 g mayonnaise;
• vegetable oil for frying;
• salt to taste.

Cooking.

1. Peel the onion, cut into cubes and fry in vegetable oil until golden brown.

   

   You don't need to fry onions if you like them more fresh.

2. Cut the champignons into slices or slices and fry separately from the onions. If the pieces are small, it will take no more than 7-10 minutes.

   

   Usually mushrooms are fried separately from onions, but if desired, they can be combined already at this stage.

3. Divide the eggs into yolks and whites and grate both on a grater, choosing large cells for proteins, and small ones for yolks.

   

   It's good if the yolk is of a pronounced yellow color.

4. The turn of the fillet has come. Grind it up as you see fit.

   

   If there is a desire, the fillet can also be fried a little for more taste.

5. Grate the cheese on the side of the grater where the medium-sized cells are located.

   

   You can also use processed cheese, but with hard cheese the taste of the salad is richer

6. Take a flat dish and evenly spread the chicken on it, greasing it with mayonnaise.

   

   Maybe you can't call mayonnaise a useful product, but you can't deny its popularity

7. Next, lay out the champignons and also coat with mayonnaise.

   

   Coat each layer with mayonnaise

8. Then the turn of the onion will come, immediately on top of which the grated proteins will lay, and already on them - mayonnaise again.

   

   Some additionally lay a layer of grated fried carrots between the onions and the protein.

9. Cover the entire surface of the salad with grated cheese and another layer of mayonnaise, which will need to be carefully leveled with a spoon.

   

   Make the penultimate layer smooth

10. Attach petals to the "sunflower", securing potato chips around the dish, and sprinkle the salad with grated yolk.

    

    The final touch remains

11. Cut the olives into halves and distribute evenly over the entire surface of the finished dish, and then send the salad to the refrigerator to infuse for 1 hour - this will make it tastier.

    

    After standing in the refrigerator, the salad will become juicier and tastier.

Video: "Sunflower" salad with potatoes and sorrel

That's all the wisdom in preparing the Sunflower salad. We bet we know what will be on your table during the next holidays?