This salad stems from a Belarusian recipe.I believe the name comes from the look of the salad, like a flower fern with all its julienned ingredients. But I have been inspired to add pickled fiddlehead ferns, chopped egg, and small seckel pears to it. I suggest a vinaigrette for the dressing. This makes a perfect picnic because it really travels well. You can easily pack it in a tiffin, but then plate it. You can vary the types of meat, but just make sure everything follows the shoestring coarse julienned form. You want a combination of fresh and pickled vegetables.

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