Recipe: Count’s Flaky Salad

Step by step cooking recipe

Boil the beets in their skins until soft (about an hour after boiling).

Cool and peel.

Boil the chicken fillet over low heat under a lid until tender (about 30 minutes).

Cool the fillet in the broth.

Cut chicken meat into small pieces.

Boil the potatoes in the “uniform” until soft (about 20 minutes after boiling).

Cool and peel.

Boil the eggs hard boiled (8 minutes after boiling) and cool in cold water.

Pickle the onion: cut the onion into cubes, pour boiling water over it and add vinegar, salt and sugar.

Mix and leave for 5 minutes.

Drain the water.

Rinse prunes in warm water and cut into small pieces.

Chop the walnuts lightly with a knife.

Assembling the salad:

We will collect the salad in layers in a culinary ring with a diameter of 20 cm.

The first layer is chicken meat.

Next layer, onions.

Divide the onion so that it is enough for 3 layers.

We coat everything with mayonnaise.

Next is the potato layer.

Grate potatoes on a coarse grater.

Add salt and pepper to taste.

The next layer, onions, after we coat everything with mayonnaise.

The fifth layer is beetroot.

Grate boiled beets on a coarse grater.

Salt and pepper to taste.

We spread a layer of the remaining onion and grease everything with mayonnaise.

Next – a layer of canned peas, chopped prunes and crushed walnuts.

Lubricate the layer with mayonnaise.

After, the eggs separate the egg yolk from the protein.

We rub the protein on a coarse grater.

Lubricate with mayonnaise.

The last layer is the yolk grated on a fine grater.

We send the salad in the refrigerator for 2-3 hours so that it is soaked.

We take out the salad, carefully run a knife along the inner wall of the form.

Remove form.

Salad ready.

Garnish and serve as needed.

Bon appetit!

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