Salad "Monomakh's Hat"

Salad "Monomakh's Hat" is an ideal option for special occasions. You will have to work hard to prepare and decorate it, but the result is worth it. The dish turns out not only tasty, but also spectacular. If you boil all the ingredients in advance, you can significantly save cooking time. Instead of canned peas, you can take boiled ones or replace them with corn. To make the salad more flavorful, let it sit in the refrigerator for 1-2 hours.

1. Calories
   163,39 kcal
2. Protein
   6,35 gram
3. Fat
   12,01 gram
4. Carbohydrates
   7,3 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Beet

   ---

   
   250 g
2. Potato

   ---

   
   360 g
3. Hard cheese

   ---

   
   150 g
4. Chicken egg

   ---

   
   4 pcs. = 240 g
5. Carrot

   ---

   
   150 g
6. Buzhenina
   300 g
7. Pomegranate

   ---

   
   300 g
8. Walnuts

   ---

   
   50 g
9. Garlic

   ---

   
   1 clove = 5 g
10. Canned peas

    ---

    
    100 g
11. Mayonnaise

    ---

    
    200 g
12. Salt

    ---

    
    to taste
13. Cucumber

    ---

    
    120 g
14. Tomato

    ---

    
    200 g

Steps:

1. 
   Boil the vegetables in advance, then peel them from the top layer. Peel the garlic. Boil the eggs hard for about 7 minutes, cool in cold water and peel off the shell. Peel the pomegranate and carefully separate the seeds. Open the can of canned peas and drain the liquid. Prepare a large flat dish for the salad. Wash fresh vegetables and cut into flat, even slices.
2. 
   Grind the food. Divide the eggs into whites and yolks. Grate the yolks on a fine grater, the whites on a coarse grater. Cut the meat into cubes. Grate the beets, potatoes and carrots into separate containers. Grate the cheese on a fine grater. Grind the walnuts in a mortar or knife. Pass the garlic through a press. Mix chopped garlic with mayonnaise.
3. 
   Assemble the salad. On a wide dish, place the ingredients in layers in the following sequence: half boiled potatoes - beets - carrots - half walnuts - half meat - remaining potatoes - yolks - half grated cheese - remaining meat. Cover each layer of salad with a mesh of mayonnaise and garlic. Add salt to taste. You can lightly salt the potato layers, but do not add salt to the remaining layers.
4. 
   Decorate the salad. Form the top layer of the salad into a mound and gently brush with garlic mayonnaise. Place a rim of grated cheese along the edges of the salad, sprinkle the grated egg white on top of the salad. Place a edging of pomegranate seeds on top of the “edge” and decorate the “edge” with the remaining walnuts.
5. 
   Finish decorating the salad. Decorate the top of the “cap” evenly with pomegranate seeds, pieces of beets, green peas, imitating precious stones and forming a pattern out of them. Cut a “crown” out of half an onion. Place it on top of the salad, pour pomegranate seeds into the cavity. Place the finished salad in the refrigerator to soak for 1-2 hours.
6. 
   As a complement to the salad, offer your guests sliced ​​fresh cucumbers and tomatoes.