Monomakh’s Cap salad

Boil beets and potatoes, cool, peel and grate on a coarse grater into separate plates. Wash the raw carrots, peel and grate on a fine grater.

Boil the eggs, peel and grate the whites on a coarse grater and the yolks on a fine grater into different plates. Boil the meat and cut into cubes or strips.

Grate the cheese on a coarse or fine grater. Finely chop the walnuts or grind them using a blender, just be careful not to overdo it. You should get fine crumbs.

Crush the garlic and mix it with the mayonnaise. Assemble the salad in layers, drizzling each layer with the garlic mayonnaise. You can lightly salt some of the layers too. Rather than spreading the mayonnaise over each layer, I drizzle it in a fine lattice; I prefer the taste that way.

1st layer: half the potatoes, then mayonnaise.

2nd layer: beets, mayonnaise

3rd layer: half the grated carrot, then mayonnaise.

4th layer: half the walnuts.

5th layer: half the meat, mayonnaise

6th layer: remaining potatoes, mayonnaise

7th layer: egg yolks, mayonnaise

8th layer: half the cheese, then mayonnaise.

9th layer: remaining meat, mayonnaise

10th layer: remaining carrots

Spread mayonnaise over the top of the salad. Make a border of grated cheese around the edge and lightly coat it with mayonnaise. Top the cheese border with grated egg white and a little chopped walnut.

In order to make a decoration in the form of a crown, you need to cut the red onion in half in a zigzag manner and divide the onion into 2 halves. Take out the middle of one half of the onion and make a “crown” from the remaining 1 or 2 layers. Place the “crown” on the top of the “cap” and fill it with pomegranate seeds.

Decorate with pomegranate seeds and diamond shapes cut from beetroot. Leave for 8-12 hours to allow the flavors to develop.

Before serving, decorate the salad with green peas (if you decorate with peas in advance, they will wilt).