Vegetarian salad “Herring under a fur coat” for the Year of the Dragon
Description of preparation:
The amount of ingredients is calculated for a plate with a diameter of 23 cm. Instead of herring, eggplant is added to the salad, and seaweed adds a “fishy” taste. Wakame seaweed can be replaced with nori or seaweed, and eggplant with oyster mushrooms. I make this salad every year and it turns out delicious! Be sure to decorate your New Year’s salad with a dragon – a symbol of the coming 2024!
Prepare all ingredients.
Boil beets, carrots and potatoes in their skins until tender. Cool completely.
Remove the skin from the eggplants, then cut into small cubes. Steam the eggplants until soft, about 20-25 minutes.
While the eggplant is still hot, add the wakame seaweed and season with salt and pepper to taste. Stir and place in the refrigerator to cool.
Cut the onion into small cubes and place in a jar. Add 1/2 tsp. salt and vinegar, pour in boiling water and close the jar. Leave to marinate for at least half an hour.
For the salad, take a round plate with sides. Peel and grate the potatoes on a coarse grater. Place the first layer on the bottom of the plate. Coat each layer with mayonnaise, salt and pepper to taste.
Place the next layer of eggplant with wakame seaweed and pickled onions. This will be an imitation of herring.
Next, add a layer of grated carrots.
Place the next layer of grated tofu. It can be salted with black salt “Kala Namak” to imitate the egg taste.
Place the last layer of grated beets.
Lubricate it with lean mayonnaise.
To decorate the salad, finely chop the greens and place along the edge of the plate. Cut out a dragon silhouette from a sheet of nori seaweed, then carefully transfer it to the center of the salad. Press lightly and smooth out when the nori is softened.
The salad is ready, bon appetit! Happy New Year!
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