Red Riding Hood Salad

Boil the eggs for Red Riding Hood salad until cooked, then cool them in cold water for a few minutes and peel off the shells. Thoroughly wash and boil the potatoes and carrots, making sure not to overcook them. Cut them into small cubes, I use a special cutting tool for a more aesthetically pleasing result.

For this salad, it is preferable to use smoked chicken meat as it adds a spicy touch to the dish. However, you can replace it with boiled chicken meat, preferably thighs or drumsticks, as chicken breast tends to be dry. Cut the chicken into small pieces.

Chop the walnuts with a knife, but not too finely, they should still be noticeable in the salad.

This salad can be prepared on a flat dish, in a salad bowl, or in individual portions. The proportions can be adjusted. Start by layering the potatoes, lightly sprinkle with salt and spread mayonnaise on top, preferably homemade. Then add a layer of meat, spread mayonnaise and sprinkle with chopped walnuts. Finely chop or grate the cheese and spread it over the nuts. Lightly spread mayonnaise. To enhance the smoky flavor of the chicken, you can also use smoked hard cheese or dense smoked processed cheese.

Next, arrange a layer of carrots and spread some mayonnaise over it. If you don't like carrots, you can omit them or replace them with grated apples (using a large grater) and sprinkle them with lemon juice to prevent them from darkening.

Grate the eggs using a large grater or finely chop them. Spread a thin layer of mayonnaise over this layer as well and lightly season with salt.

Let our salad soak in the refrigerator for several hours. Before serving, decorate it with pomegranate seeds. To peel the pomegranate without splashing juice all over the kitchen, it's better to do the whole process in a bowl of cold water. The Red Riding Hood Salad will be a perfect accent on your festive table.