Prepare the mayonnaise.
For its preparation, it is better to use a high capacity and not very wide. For example, a liter jar.
Drive the quail eggs into the container. (the integrity of the yolk does not matter)
Pour in refined sunflower oil, add lemon juice, salt, sugar, Dijon mustard. If you use table mustard, 1/2 teaspoon of mustard will be enough.
Press the immersion blender firmly against the bottom of the whipping glass (or jar) and start whipping the mayonnaise at the highest power. Just five seconds later, an emulsion begins to appear from under the blender.
Gradually lift the blender from the bottom of the container (the emulsion will rise behind the blender), and then continue to beat the mayonnaise with movements from top to bottom until smooth.
Mayonnaise is ready.
From olive oil, the sauce turns out to be thicker, and from corn a little less dense.
Salt, sugar, the amount of mustard and lemon juice can be adjusted to your taste.
From these ingredients, 360 g of the finished product is obtained. This mayonnaise can easily be stored in the refrigerator for a week.
All salad ingredients (except cheese) should be cut into strips. The weight of already cleaned products is given.
Boil the squid, cool it, and slice it.
Slice the Apple and sprinkle with lemon juice. It is better to take a juicy Apple, but green or red - does not matter much. It turns out well with sweet fruit and sweet and sour. The skin can be peeled. (I don't do that).
Chop the Peking cabbage. It can be replaced with young cabbage or salad.
Onions cut into half rings, scalded with boiling water, and then washed in cold water. Wring.
Cut the eggs.
Put all the ingredients in a bowl or a large salad bowl, add the cheese grated on a small grater.
fill with mayonnaise (to taste), mix. Try for salt. Add salt if necessary. Everything is ready!