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Quick country salad
Description
The salad is very simple, but its secret is in the quality of the vegetables (July is the time when they are very tasty) and in combination with the salty taste of chicken toasts. Dried chicken must be cooked ahead of time. Wash the chicken horn very well, put it in a container, salt it (4 tablespoons of coarse salt per kilogram), leave it in the refrigerator for 2 days. Then wash off the salt from the breast, wrap it in three layers of gauze and hang it in a ventilated place. She will be ready in a week.
Cooking
Step 1
Wash all the vegetables well, then chop finely, salt and season with oil.
Step 2
Dry the bread in a dry frying pan or on the grill.
Step 3
Slice the dried chicken as thinly as possible. Put it on hot toasts and immediately serve with salad and beetroot kvass according to the recipe of the Gastronom magazine.
Ingredients
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