Charlotte Salad

Charlotte Salad Ingredients

Pancake dough:

  1. 4 eggs
  2. Sifted wheat flour 1 tablespoon (without top)
  3. 1/2 teaspoon salt
  4. Baking soda or baking powder for dough on the tip of a knife
  5. Mayonnaise 1 teaspoon
  6. Vegetable oil 1/2 teaspoon

Pancake layer:

  1. Parsley 1 bunch
  2. Mayonnaise to taste

Stuffing and other products:

  1. Potato 3 pieces (medium)
  2. Carrot 1 piece (medium)
  3. Onion 1 piece
  4. Canned peas 1/2 cans
  5. Pickled cucumber 1 piece
  6. Chicken (fillet) 300 grams
  7. 1/2 teaspoon salt
  8. 5 tablespoons mayonnaise or to taste
  9. Purified water as needed
  • Main Ingredients: Potato, Onion, Carrot, Chicken, Eggs
  • Serving 1 serving
  • World Cuisine


Tablespoon, Teaspoon, Stove, Paper kitchen towels, Saucepan (capacity 2 liters), Skimmer, Deep plate - 2 pieces, Cauldron (capacity 4 liters), Sieve with fine mesh, Canned wrench, Bowl - 3 pieces, Kitchen knife - 2 - 3 pieces, Cutting board - 2 - 3 pieces, Deep bowl - 3 pieces, Whisk, Sterile bandage, Frying pan, Kitchen spatula, Large flat dish, Plastic wrap, Refrigerator

Cooking Charlotte salad:

Step 1: prepare the products for the filling.

First of all, it is worth preparing the products for the filling. We wash the chicken fillet, dry it with paper kitchen towels, put it on a cutting board, cut off the film and cartilage from it. Then we transfer the meat to a small pan, fill it with purified water so that it is 5 to 7 centimeters higher than the product level, and set it to simmer on medium heat for 30 minutes after boiling! Periodically, using a slotted spoon, we remove gray foam from the surface of the boiling liquid - noise. After the required time has passed, transfer the boiled fillet to a deep plate and cool it to room temperature.

At the same time as meat, we prepare other ingredients. Using a kitchen brush, thoroughly wash the carrots and potatoes.
Without removing the peel from them, put the vegetables in a deep cauldron, put it on high heat, bring the liquid to a boil, reduce the temperature of the stove to an average level and cook the foods until cooked.
Jacket potatoes - 20 - 25 minutes, carrot - 35 - 40 minutes. Then we shift them into a separate deep plate, cool to room temperature and peel.

When cooking meat and vegetables, using a canned wrench, open a jar of green peas, drop half of its contents into a fine mesh sieve, leave it in it for 5 minutes to drain the remaining marinade, and put the peas in a separate bowl.

Next, peel the onion, rinse it with a bunch of parsley under a stream of cold water, dry the vegetable with paper towels, and shake off excess liquid from the greens.
After that, we put them in turn on a cutting board and chop. Cut the onion into small cubes, and just chop the greens finely. We lay out the slices on clean bowls and proceed to the next step.

Step 2: prepare the dough for pancakes.

While the main products for the filling are cooling, we take a deep bowl and put the eggs in it. There we add mayonnaise, baking soda or baking powder for dough, salt and sifted wheat flour.
Beat these ingredients with a whisk until smooth. You should get an egg dough of medium density, without stray flour lumps.

Step 3: make pancakes.

We don’t waste time in vain, dip a piece of sterile bandage in vegetable oil, grease the bottom of the pan with it and put it on medium heat. After a couple of minutes, pour into a well-heated pan 1/3 part of the entire mass of the dough and tilt it at an angle to 30 degrees so that the egg mixture spreads throughout the bottom.

Fry the pancake on both sides until golden.

Then, using a kitchen spatula, transfer it to a large flat dish, divide the remaining dough into 2 equal parts and fry in the same way two egg pancake.

Step 4: form pancakes rolls.

Next we cover a deep domed bowl with plastic wrap so that its ends hang down along the edges of the container.

Lubricate two pancakes with a thin layer of mayonnaise, its amount depends on your taste, although one tablespoon is enough. After that, sprinkle mayonnaise with chopped parsley and turn the pancakes into dense rolls.

Immediately cut them across into portions the thickness of the little finger and lay the sliced ​​pancakes tightly to each other in a prepared bowl in the form of a basket.

We leave one pancake whole, it will be needed later.

Step 5: prepare the filling.

Now, in turn, put on the cutting board pickled cucumber, peeled onions and carrots, cut them into medium cubes up to 5 - 7 millimeters in size and transfer them to a deep bowl.
There we add green peas, chopped onion, sliced ​​chicken, fillet, salt and mayonnaise. Stir all the components of the filling to a homogeneous consistency with a tablespoon.

Step 6: bring the salad to full readiness.

At the bottom of the "pancake basket" we spread the prepared filling, while ramming it with a tablespoon.

Then we cover it with the remaining round pancake, tighten the finished salad with plastic wrap hanging on the edges of the bowl, and put our dish in the refrigerator 3 to 4 hours for impregnation.

Step 7: serve Charlotte salad.

Charlotte salad is a fabulous dish with a magnificent design, which is served cold. After insisting, a bowl of salad is taken out of the refrigerator, the upper layer of the film is removed from it, the container is gently turned onto a large flat dish and it is also carefully removed along with the lower layer of polyethylene. Then, at will, the finished salad is decorated with leaves or sprigs of dill, parsley, green onion. Also very often for these purposes use curly sliced ​​boiled vegetables. Tasting your health and enjoy the festive meal!
Enjoy your meal!

Recipe Tips:

- instead of chicken, you can use any baked, boiled, steamed meat or sausages;

- mayonnaise for a layer of pancakes can be mixed with a tablespoon of mustard, it gives the salad a sharper flavor;

- if desired, you can not put carrots in the filling, and replace the pickled cucumber with pickled mushrooms;

- Instead of onions, you can use green onions.