New Year’s Salad with Celery Root Recipe
Delicious salad! In our family – a favorite! For any holiday, there is no doubt about which salad to cook. The amount of ingredients I have turned out to be enough for a decent bowl, so you can safely halve it.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Peel the celery root and grate it on a grater for Korean carrots. I usually take 700 grams of grated root. Add a tablespoon of salt and pour boiling water. Leave for 20-30 minutes, then drain the water and squeeze the celery thoroughly.
  2. Boil the chicken breast in advance (I like to wrap it in foil and bake it in the oven, but it doesn’t matter). The cooled breast should be disassembled into rolls into thin fibers (you can cut it into thin strips, but disassemble it into fibers – they are taste-tested).
  3. Cut medium-sized mushrooms and fry until the liquid evaporates.
  4. Bulgarian pepper cut into half rings.
  5. Cut a small onion (50 grams) into thin half rings. It’s better to take a red onion, but I didn’t have one.
  6. Grate any hard cheese on a grater for Korean carrots.
  7. Now it remains to mix all the cooled ingredients and season with mayonnaise so that it is not dry.
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