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Isabella Salad with Korean Carrots
Instructions
Prepare all the ingredients you need. Boil the eggs hard and let them cool. You can use smoked chicken breast or smoked chicken thigh, removing the meat from the bone. My Korean carrots are ready-made and shop-bought, but you can make them yourself.
Clean the champignons and cut them into small pieces. Not too finely, as they shrink significantly when fried.
Heat the vegetable oil in a frying pan. Add the champignons and fry over medium heat until golden.
Cut the hard-boiled eggs into cubes.
Cut the pickled cucumbers into small cubes. You can use salted cucumbers too – it is a matter of taste. I cut them small so they are only just noticeable.
Cut the chicken meat into small pieces.
Place the chopped chicken meat on a flat plate.
Cover the top with a grid of mayonnaise.
Add the pickled cucumber, then the fried champignons. Cover the top with mayonnaise.
The next layer is the eggs. Cover the top with a little more mayonnaise, so that it is easy to level the salad well.
The last and at the same time decorative layer is the Korean carrots. Lay them in an even layer on top and around the sides of the salad. If the strands are long, it is better to cut them into shorter pieces – they are easier both to arrange and to eat.
It is best to use dark-blue grapes. Cut the berries in half and arrange them on top of the salad as a "sprig". If you like, you can also decorate the edge of the salad with grapes.
The Isabella salad with Korean carrots is ready. It turned out very tasty and filling. You can serve it straight after making it.Enjoy your meal!
Tips
- 1
DARK-BLUE GRAPES are the classic choice for "Isabella" (a grape variety). The dark berries create the "bunch of grapes" effect – the signature decoration.
- 2
FRY THE MUSHROOMS UNTIL DRY – with no residual moisture left. "Wet" mushrooms will "weep" onto the salad and spoil its texture.
- 3
SHORTEN THE KOREAN CARROTS in length – long strands "stick out" unattractively and are awkward to eat. The ideal length is 3–4 cm.
- 4
A MAYONNAISE GRID (not a smear) – between the layers. Applying it in dots soaks the layers without "running". The same principle works in other layered salads with smoked chicken.
Video
FAQ
How do I choose smoked chicken? +
Naturally hot-smoked chicken is the classic choice. Check the ingredient list: meat should be first, with no soy, starch or phosphates. Cold-smoked chicken has a more delicate flavour. Avoid "smoked" products made with liquid smoke – they are not natural. Choose either smoked breast (more tender and leaner) or smoked thigh (juicier and more aromatic). For a "premium" version, use smoked duck or turkey. The colour should be golden-brown, with no bright orange (a sign of colourings). The smell should be a pleasant smoky one, not sharp. Remove the skin – its texture is not suitable for the salad.
Which grapes should I choose? +
The classic for "Isabella" is the Isabella grape variety (dark purple, sweet, with a muscat aroma). Alternatives: dark seedless grapes (seedless and sweet), "Moldova" (large and sweet), "Lidia" (pink and aromatic), "Alphonse Lavallée" (black-purple and firm). For "contrast", use white grapes. Avoid grapes that are overripe (soft and "bruised"), underripe (sour) or damaged. The grapes should be firm and glossy. Wash and dry them before serving. Removing the seeds is optional, but it looks nicer without them.
How long does the salad keep? +
In the fridge under cling film – 24 hours. I do not recommend keeping it longer, as the grapes release juice and the Korean carrots "dry out". The ideal serving is after 1–2 hours of soaking, but it is good freshly made too. Do not freeze it – grapes and eggs lose their texture after thawing. For a large group, make a double portion 3–4 hours before serving. If you need to "prepare in advance", assemble the base (without the top layer of carrots and grapes), and add the final decorative layers an hour before serving. Do not leave it at room temperature for longer than 2 hours.
What should I serve the salad with? +
Festive table: with a dry red wine (Isabella, Cabernet) or homemade grape wine. With champagne or sparkling wine for an impressive serving. With dark bread, toast or crackers. For a buffet, serve it in individual dishes. For lunch, serve it as a dish in its own right. For a children's version, leave out the mayonnaise and use 15–20% sour cream instead. Decorate with spring onion, parsley or fresh grapes. For a "restaurant" presentation, serve it on a bed of rocket with balsamic sauce. As a light, filling starter alongside hot dishes. During a fast, replace the chicken with mushrooms (the "Korean carrot" accent will remain).
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