Salad "Swan fluff" - a very delicate and delicious salad

Remove the peel from the onion and rinse. Finely chop the onion. Pour salt, sugar, pour vinegar and boiling water and mix. We leave the onions to marinate for 10 minutes. Then we recline on a sieve to glass the liquid.

Peel the potatoes and rub on a coarse grater. Chicken fillet cut into strips or small cubes.

Peel the eggshell and separate the squirrels from the yolks. We rub the squirrels on a coarse grater, and the yolks on a medium grater. Hard cheese is also rubbed on a medium grater.

We wash and dry the Beijing cabbage. Thinly chop the Beijing cabbage, using only the most delicate, upper part of the leaves.

Lettuce will be formed using a cooking ring. You can form a salad without a ring, but then it will not work out so neat and mouth-watering. We set the culinary ring in the center of the flat plate. Lightly grease the inside of the ring with mayonnaise. Put the potatoes with the first layer, gently crush it. Lubricate with mayonnaise.

Spread the pickled onions.

On top of the onion, put the chicken fillet, gently crush it and make a mayonnaise net.

We spread the yolks, make a mayonnaise net.

Then we lay out the proteins and again we make a mesh of mayonnaise.

Then we spread the grated cheese and evenly distribute it. Do not forget about mayonnaise.

Carefully remove the ring.

Sprinkle salad with Beijing cabbage, forming a "dome". It is acceptable that part of the cabbage remains on a plate around the salad, but if you manage to do it carefully, it’s just wonderful!

Let the salad brew for 10-15 minutes and serve.