Sunflower salad
Recipe Ingredients
- 10.5 oz chicken filet
- 14 oz canned corn
- 3 eggs
- 7 oz marinated champignons
- 2 medium carrots
- leek or bulb onion
- chips (oval shaped)
- salt
- mayonnaise
- vegetable oil
- fennel
Preparation
Mince the chicken filet.
Sauté the filet in vegetable oil until ready. Add salt.
Grate the eggs on a small grater.
Cut the onion into half rings. If you use bulb onion, you need to mince it and add boiling water for 10 minutes. Then drain the water.
Mince the mushrooms.
Boil the carrots until ready and grate on a small grater.
Place the filet on a bottom of the plate (I used a soup plate that is 9” in diameter). Grease with mayonnaise.
Place carrots on the filet and grease with mayonnaise.
Place mushrooms on the carrots and grease with mayonnaise.
Place the onion on the mushrooms.
Place the eggs on the onion and grease with mayonnaise.
Place corn on the eggs. Do not grease it. Stick the chips around the corn, one or two rows, create a border with minced parsley.
Bon appétit!
