WE JUST LOVE THIS SALAD! Insanely Delicious And Beautiful!

This recipe is perfect for the holidays or any potluck gathering. It’s a delightful combination of textures and tastes, with savory ham, creamy cheese, and vibrant apple and carrot.

The holidays are upon us, and you know what that means: a fridge overflowing with leftovers, frantic last-minute shopping trips, and the pressure to impress your family with a dazzling feast. This year, I ditched the stress and opted for something unexpected yet undeniably delicious – a Mushroom Salad that’s both a showstopper and a crowd-pleaser.

Now, I’ll admit, I’m not exactly known for my artistic culinary skills. My usual repertoire consists of pasta dishes that resemble culinary explosions and sheet pan dinners that leave something to be desired in the presentation department. But this year, I was determined to create something special.

Inspiration struck while scrolling through endless recipe videos online. A vibrant salad with a unique straw “cage” caught my eye. It looked complicated, yet strangely elegant. Intrigued, I decided to give it a go. Let me tell you, this recipe was a revelation. Not only did it look like it belonged on a magazine cover, but the combination of flavors and textures was absolutely divine. From the savory ham to the creamy cheese and the vibrant pop of apple and carrot, every bite was a delightful surprise.

So, if you’re looking for a dish that’s as easy to make as it is impressive to serve, look no further than this Unusual and Delicious Mushroom Salad. It’s the perfect centerpiece for any holiday gathering, guaranteed to turn heads and have everyone asking for seconds.

Ingredients

For the Salad:

200 g ham (diced) – You can substitute with baked or boiled chicken/beef for a variation.
4 boiled eggs
1 carrot (grated fine) – Optional: You can boil the carrot instead of grating it raw.
1 jar (280g) marinated champignons (mushrooms)
2 processed cheese squares (grated fine)
1 large sweet and sour apple (grated coarse)
1 tablespoon apple cider vinegar (or lemon juice)
Mayonnaise

For Decoration:

Pickled honey mushrooms (a few for garnish)
Lettuce leaves (torn into bite-sized pieces)
4-5 cherry tomatoes (halved)
240 g salted straws (cut to 1-2 cm height)
Suluguni cheese braid (shredded into thin strips)

Instructions

Prepare the Ingredients:

Dice the ham into small cubes.
Boil 4 eggs and grate 3 of them coarsely.
Grate the carrot finely (or boil it beforehand if preferred).
From the jar of marinated mushrooms, select a few of the prettiest ones for decoration and slice the remaining mushrooms.
Grate the processed cheese on a fine grater (tip: for easier grating, freeze the cheese for 40 minutes beforehand).
Core and roughly chop the apple. Grate the apple on a coarse grater and toss with 1 tablespoon of apple cider vinegar (or lemon juice) to prevent browning.

Assemble the Salad:

Place a large flat dish on your work surface and set a 16 cm diameter cooking ring on top (if you don’t have a ring, you can simply shape the salad by hand).
Spread the diced ham as the first layer, pressing it down gently with a spoon. Drizzle with mayonnaise to create a mesh.
Next layer: the grated apples. Spread them evenly and press down again. Drizzle with another layer of mayonnaise.
Layer 3: chopped marinated mushrooms. Spread them over the salad and add another layer of mayonnaise.
Layer 4: grated eggs. Sprinkle the salad with a little salt, then press down with a spoon. Drizzle with mayonnaise.
Layer 5: grated carrots. Season with a touch of salt and press down with a spoon. Top it off with a final layer of mayonnaise.
Layer 6: grated cheese. Spread it evenly and press down gently to form a compact layer.
Let the salad chill while you prepare the decoration.

Decorate the Salad:

Shorten the salted straws to a uniform height of 1-2 cm.
Carefully remove the cooking ring (if used). Spread mayonnaise on the sides of the salad and use it as glue to adhere the prepared straws, placing them close together to cover the entire salad.
Shred the suluguni cheese into thin strips and tie them together to create a long strand that can encircle the salad. Wrap the cheese around the straw-covered salad for a beautiful and functional touch (it helps keep the straws in place). Trim any excess cheese.
Arrange the torn lettuce leaves over the top of the salad.
Place the reserved whole marinated mushrooms and halved cherry tomatoes on the lettuce.
For a playful touch, use a toothpick dipped in mayonnaise to create small white dots on the tomatoes, resembling fly agaric mushrooms.

Voila! Your stunning and delicious Mushroom Salad is ready to be served and enjoyed.

This recipe offers a delightful balance of textures and flavors. The ham and cheese provide richness, while the apple and carrot add a touch of sweetness and freshness. All the ingredients come together beautifully to create a truly impressive dish.