Swan down salad with Peking cabbage

Try this salad and it will become a frequent guest on the table. The original and poetic name of this salad fully conveys its essence and consistency: it turns out to be so light and delicate, like soft fluff. Airy Peking cabbage, which is sprinkled on top of the salad, completes this image.

Maria

Recipe author

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Composition / ingredients

servings:

Chicken fillet

250

Beijing Chinese Cabbage

100

Eggs

Potatoes

Hard cheese

Mayonnaise

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 11 g

Fats 31 % 8 g

Carbohydrates 27 % 7 g

148 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a Swan down salad with Peking cabbage? Prepare all the necessary ingredients. Pre-boil the chicken fillet in salted water. Boil the eggs hard-boiled. Boil the potatoes until tender in the peel, then cool.
Step 2:
Disassemble the chilled chicken fillet into fibers so that they resemble swan feathers.
Step 3:
Wash the Peking cabbage, dry it thoroughly. Cut the head into thin strips. Start slicing from the tips of the leaves, moving towards the stalk. It is better not to touch the densest and toughest white parts of the leaf. We only need the leaves themselves without a white stem. It is most convenient to cut the head without disassembling it into individual leaves.
Step 4:
In order not to flatten the layers, smearing them with mayonnaise with a spoon, I advise you to put the mayonnaise in a pastry bag (or a regular cellophane bag) and cut off a small tip from the bag. Apply mayonnaise on the layers with a thin mesh. This will ensure the uniformity of the application of mayonnaise and preserve the airiness of the layers. It is better to use olive mayonnaise or avocado juice - it tastes softer than provencal.
Step 5:
Peel the potatoes and grate them on a medium grater directly on the dish. You can rub all the ingredients separately into different dishes and then only spread them out in layers, but this way there is a chance to crush the layers with your hands. Therefore, I prefer to grate the layers on a grater immediately on top of each other. An average grater for this salad is more suitable than a large one, because the smaller the ingredients are grated, the softer and more tender the salad will be, and this is exactly the effect we need.
Step 6:
Make a mesh of mayonnaise on top of the potatoes.
Step 7:
Spread the chicken fillet fibers on top and pour mayonnaise over them too. Each layer except the last two can be salted and peppered to taste, but I usually do not add spices to salads with mayonnaise.
Step 8:
Rub the eggs on top and pour mayonnaise from the pastry bag over them.
Step 9:
In the same way, rub the cheese with the next layer and make a mesh from the remnants of mayonnaise.
Step 10:
Sprinkle the salad with Peking cabbage. Put the salad in the refrigerator for 1 hour for impregnation, after which you can serve it to the table. Enjoy your meal!

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.