Salad "Korel" - light and tasty for every day

28.05.2019 Country kitchen

The Corel salad is a kind of beef under a vegetable coat, but still this dish has its own characteristics, when compared with the well-known “Herring under a fur coat”.

If in a salad with herring we usually use a sour apple, then for the Corel salad we need a pear. As for carrots, it should not be boiled, but cooked in Korean - it is she who will give the salad the necessary spiciness.

“Corel” is prepared in layers and looks very appetizing and festive. So if you need a recipe for a new and interesting dish for some kind of celebration, we advise you to pay attention to this recipe with a photo - it step by step and describes in detail all the intricacies of the preparation of Corel salad. And believe me, your guests will surely say that this is an extraordinary delicious!

Ingredients for 3 servings:

boiled beef - 250 g;
fresh pear - 0.5 pcs (100 g);
boiled potatoes “in their uniforms” - 1 pc., large (150 g);
boiled beets - 1 pc., small (100 g);
Korean carrots - 100 g;
mayonnaise - 4 tablespoons;
salt to taste;
cherry tomatoes - 1-2 pcs (or half an ordinary tomato);
greens (dill or parsley) - for decoration.

How to make Corel salad

Cut the beef into small cubes. Peel potatoes and beets. Rub the vegetables on a coarse grater. Korean carrots cut into shorter, 3-4 cm slices. Peel the pear, remove the core and rub on a grater. It’s better not to do this beforehand so that the pear does not darken, so we prepare the pear in the last turn.

We lay out the salad in layers, forming it with the help of a cooking ring.

In the center of the flat plate we set the cooking ring, lightly grease inside with mayonnaise.

Put the beef, grease with mayonnaise.

We put a layer of pear, we do not lubricate it with mayonnaise.

Next is a layer of potatoes, here it is lightly greased with mayonnaise.

Put the beets. In this place, you can slightly add salt at will. A little grease with mayonnaise.

We spread the carrots in Korean, slightly crushed with fingers or a fork. Lubricate with mayonnaise.

Using the back of the spoon, smooth the mayonnaise layer.

Carefully remove the cooking ring. Wash and dry the cherry tomatoes. In the center of the salad we put the halves of cherry tomatoes, decorate with herbs. If you have ordinary tomatoes, cut them into slices.

You can immediately serve the salad to the table, but it’s better to let it soak for about 20-30 minutes. We also advise you to cook it in batches, for each guest separately - on a common dish, the salad will look simpler and not so interesting.