Layered salad with turkey, eggs and pickles
Ingredients
- 3 potatoes
- 2 carrots
- 250g turkey fillets
- 3 eggs
- 100g cheese
- 2-3 pickles
- 1-2 garlic cloves
- mayonnaise, to taste
- 2-3 sprigs herbs
Utensils
- pan
- knife
- grater
- cutting board
- garlic press
- salad bowl
Instructions
- Place the potatoes and carrots in a saucepan and pour water over them.
- Bring to a boil and cook for 25-30 minutes.
- Cook the turkey in another saucepan for about 40 minutes.
- Hard-boil the eggs.
- Let cool , peel the vegetables and eggs.
- Rub the potatoes, carrots, cheese and egg whites coarsely.
- Finely grate the egg yolks.
- Set aside some cheese for decoration.
- Cut the cucumber and poultry into small pieces.
- Peel and press the garlic or chop very finely.
- In a salad bowl, layer the potatoes, carrots, cucumber, turkey with garlic, cheese and egg white.
- Smear each layer, except the cucumber, with mayonnaise.
- Sprinkle the layered lettuce with grated egg yolk.
Flowers or other figures can be cut out of the cheese to decorate the salad with. Alternatively, the appetizer can also be decorated with sprigs of herbs.
