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Tenderness salad with cheese

"Tenderness" Layered Egg, Apple, and Cheese Salad

Delicious, delicate, and juicy — made from the simplest ingredients! This "Tenderness" salad lives up to its name: eggs, apples, and cheese come together into something magical. The recipe dates back to Soviet days, when holiday salads were served in cut-crystal bowls.

katushafin

Recipe author

Composition / ingredients

Servings:

Eggs (boiled)

Onion (small, or half a large one)

Apple

Hard cheese

100

Mayonnaise

Sour cream

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 59 % 19 g

Carbohydrates 13 % 4 g

222 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make the "Tenderness" salad with cheese? Gather your ingredients. Hard-boil the eggs ahead of time, then cool and peel them. Peel the onion too. Pick a good natural cheese with no vegetable-oil fillers — tasty, not too sharp or salty. Sweet apples work best here.
Step 2:

Set aside one yolk right away — you'll need it for the garnish. I always make two batches of this salad, so I set aside two.
Step 3:

Grate the eggs on the coarse side of a box grater.
Step 4:

Spread the eggs as the first layer in a salad bowl and gently coat them with a thin layer of mayonnaise.
Step 5:

Cut the onion into small dice — the finer, the better.
Step 6:

Scatter a small amount of onion as the next layer, and sprinkle it with a little sugar.
Step 7:

Quarter the apple, cut out the core and seeds, and peel the pieces. Grate the apple on the coarse side of a box grater.
Step 8:

Add the apple as the next layer and brush it with a thin layer of sour cream.
Step 9:

Grate the cheese too, this time on the medium side of the grater, so its layer stays light and airy.
Step 10:

Add the cheese and coat it with a little mayonnaise. You can stop here, or repeat the whole sequence of layers once more — I always do.
Step 11:

Finely grate the reserved yolk over the top of the salad, and add fresh herbs if you like. Chill the salad in the refrigerator for a couple of hours so it turns juicier, then serve. Enjoy!

This salad strikes a lovely balance — the savory cheese, the sweet apple, a little bite from the onion, and the richness of the sour cream. If you'd rather not use store-bought mayonnaise, just make your own. It's also great served in individual portions: layer everything into small glasses for a pretty presentation, or shape it with a ring mold. To take the edge off the onion, you can scald it with boiling water first; and you can lightly salt the egg layer, to taste. Remember that mayonnaise salads don't keep long — it's best not to save them for the next day.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water boils, then transfer to cold water to cool — the temperature shock makes them easier to peel.