Carrots are an indispensable product of almost any dish.
But, basically, this vegetable comes as a supplement, although its taste, useful properties, and its striking appearance may well qualify for a "main role" in the dish.
We bring to your attention the best selection of salads with carrots and eggs.
Carrot and Egg Salad - General Cooking Principles
There are no special secrets in preparing eggs for salad: the eggs are boiled for five to seven minutes, after which they cool, peel and cut or rub on a grater.
But the carrots in the salad can be either fresh or boiled, fried and even pickled. Whatever carrot is needed, in any case, it is first thoroughly washed, then peeled, after which it is either immediately rubbed, cut, or first boiled, baked.
The good these two main ingredients of the salad are that they combine absolutely with any products, which means that you can safely add any vegetables (fresh, pickled, boiled), mushrooms, meat, sausages, olives, cheeses to the dish , nuts, herbs and much, much more.
1. Puff salad with carrots and eggs with mushrooms and chicken
Salad is prepared an hour or two before serving, before being set on the table - it must always be kept this time in a cold place. If desired, lettuce layers can be greased with a small amount of mayonnaise. But even without it, the dish turns out to be quite juicy and saturated.
Ingredients:
• 320 g carrots;
• 340 g of potatoes;
• 300 g of champignons;
• 230 g of chicken meat (fillet);
• two eggs;
• dill;
• vegetable oil, salt;
• onion.
Cooking method:
1. Thoroughly rinse the potatoes with carrots, without peeling, put in a pan, fill with water, cook until tender. After cool and peel. We rub separately on the largest segment of the grater.
2. Peel the onion and finely chop. Spread in hot oil, and stirring quickly, fry until appetizing golden hue.
3. Rinse the mushroom, chop with straws and send to the onion, fry until cooked.
4. We lay the eggs in a small container, boil them to a hard-boiled state, cool, clean and rub.
5. We wash the chicken fillet in cold water, put it in boiling slightly salted water, cook until tender (about 20 minutes). To give the meat a special flavor in the broth, you can put the roots of parsley and laurel. Cool the finished fillet and cut into pieces.
6. Rinse the dill and shake off excess moisture. Finely chop only the leaves, throw them away or set aside to prepare another dish.
7. Put the potatoes in an even layer on the bottom of the flat dish, add some salt to it, put mushrooms fried with onions on top, then pieces of chicken, grated eggs, again a little salt. Put carrots in the last layer.
8. Garnish a hearty salad with chopped dill leaves.
2. A simple salad of carrots and eggs with garlic
Ingredients:
• two large carrots;
• 135 g of cheese (both hard and semi-hard grades are suitable);
• three eggs;
• mayonnaise;
• salt to taste;
• garlic - 2 cloves.
Cooking method:
1. Wash the carrots thoroughly, clean and rub. It is advisable to use small cloves of grater for Korean carrots, but if there is none, an ordinary grater will do.
2. Cheese grated elongated so that the chips were about the same size as the carrot strips.
3. Grind the boiled eggs.
4. Peeled garlic, pass through a garlic squeezer.
5. Mix all the component salads in one bowl, add salt and mayonnaise to taste, mix thoroughly.
3. Salad of carrots and eggs with cheese
Ingredients:
• 250 g of Korean carrots;
• 335 g of chicken;
• 265 g of cheese;
• two eggs;
• to taste, salt, garlic, mayonnaise, herbs.
Cooking method:
1. Cool the hard-boiled eggs, rub on a coarse grater.
2. On the same segment of the grater are three cheese.
3. Boil the chicken until cooked, after shredding with medium cubes (sides no more than one centimeter).
4. Put in a salad bowl meat, eggs, cheese and carrots in Korean.
5. Add chopped garlic and chopped herbs.
6. Add salt, a couple of tablespoons of mayonnaise, mix well.
4. Salad of carrots and eggs with green peas and ham
Ingredients:
• two carrots;
• 15 g walnuts;
• ground pepper, salt;
• 165 g of green peas;
• 215 g of ham;
• mayonnaise.
Cooking method:
1. Grind walnuts in a mortar, put in a bowl.
2. Peel the carrots and chop them with thin transparent straws. Put in a bowl of walnuts.
3. Open the jar with peas, drain the liquid, and spread the peas themselves in a bowl to the existing ingredients.
4. Ham shred thinly long straws and send into a bowl.
5. Add salt, black pepper, mayonnaise to taste. Mix, serve.
5. Korean carrot and scrambled eggs salad
Ingredients:
• three eggs;
• 320 g of Korean carrots;
• 140 g of mayonnaise;
• a spoon of vegetable oil;
• salt;
• 70 ml of milk;
• 245 g of chicken sausage or ham.
Cooking method:
1. Drive eggs into a deep plate, pour in milk and vegetable oil, add a little salt and beat the mass.
2. Pour the egg mass into the pan, fry the omelet.
3. Put the finished omelet on a plate, and after it has completely cooled, cut into strips.
4. We cut chicken sausage with the same straw.
5. We spread eggs, Korean carrots, sausage in a salad bowl.
6. Add mayonnaise, mixing, spread in portioned plates.
6. Salad of fried carrots and eggs with meat
Ingredients:
• 450 g of veal;
• 80 g mayonnaise;
• pepper, salt;
• three carrots;
• parsley leaves;
• three eggs;
• two pickled cucumbers;
• frying oil;
• onion.
Cooking method:
1. Carefully wash the veal and boil until tender.
2. Peel the onion and fry until blush.
3. Cut pickled cucumbers and cooled veal into strips, chop the carrots on a grater and gently crush it with your hands.
4. Put in the salad bowl all the components of the salad, add salt, pepper, boiled and grated eggs, season with mayonnaise. Mix.
5. Ready salad decorate with parsley leaves.
7. Salad of carrots and eggs with tomatoes and Beijing cabbage
Ingredients:
• two eggs;
• two cucumbers;
• carrot;
• a pound of Beijing cabbage;
• 60 g sour cream;
• two tomatoes;
• salt;
• leaves of parsley and dill, feathers of green onions.
Cooking method:
1. Rub on a medium grater cucumbers and carrots.
2. We cut the boiled eggs into cubes, chop the cabbage with not very long thin strips.
3. All greens are thoroughly washed and chopped.
4. Cut the tomatoes into small cubes.
5. Put all prepared ingredients in a deep salad bowl, salt, mix.
6. Refuel salad just before serving, so that it does not drip from fresh cucumber and tomatoes.
8. Salad of carrots and eggs with squid and seaweed
Ingredients:
• two carcasses of squid;
• two carrots;
• branches of dill and parsley;
• 320 g of sea kale;
• onion;
• two eggs;
• 45 ml of olive oil;
• 30 ml of soy sauce and rice vinegar.
Cooking method:
1. Boiled squids are boiled for a minute in boiling salted water. Then cool, peel and cut into thin strips.
2. Hard-boiled eggs are rubbed coarsely.
3. Onion finely chopped, cut the carrots with a transparent straw.
4. Put squids, eggs, carrots and onions in one bowl.
5. Add seaweed, salt, rice vinegar, olive oil and soy sauce. Mix.
6. Decorate a healthy salad with fresh herbs.
Carrot and Egg Salad - Tips and Tricks
• Eggs will be cleaned quickly and simply if you put a teaspoonful of soda during cooking and cool the boiled eggs in cold water.
• If garlic is present in the salad, it can be added in different ways: chopping the garlic into small cubes with a knife will give you a brighter taste and a rich garlic smell; and squeezing garlic through a press, you get only a light aroma.
• The number of ingredients can be reduced or increased, it all depends on your personal wishes. Some people like the cheese flavor in the dish, while others like the taste of meat or sausage to be more pronounced in the salad.
• Instead of mayonnaise, you can use yogurt without additives or sour cream.
