Salad Count

Step-by-step cooking

1. Step 1:

   

   To prepare a festive puff salad "Count" we will need: 6 pcs. boiled eggs, one large boiled beetroot, 2 medium-sized potatoes (also boiled in advance), one large chicken leg or 2 chicken thighs (boiled in salt water with bay leaf), half a can of canned green peas, one large head of red onion (you can take onions, but red is sweeter), prunes, walnuts, mayonnaise for salad dressing.

2. Step 2:

   

   Finely chop a large head of red onion and pour 100 ml of vinegar 9% and 100 ml of water. We leave it to marinate.

3. Step 3:

   

   Boil one chicken leg with bay leaf and let it cool completely. Then we separate the meat from the bones and cut the crayons or divide them into fibers. We take a serving ring for assembling a salad or a detachable ring for a cake with a diameter of 20 cm and put the sliced ham in it with the first layer. Pepper.

4. Step 4:

   

   Drain the liquid from the onion. Pickled red onion is divided into three equal parts. We distribute one part of the onion over the chopped chicken meat.

5. Step 5:

   

   Lubricate with mayonnaise, lightly tamping the salad with a spoon near the walls of the mold (ring), so that after removing it, the salad has a nice neat appearance.

6. Step 6:

   

   Next layer spread the potatoes grated on a coarse grater. Salt and pepper.

7. Step 7:

   

   Put the second part of the pickled onion on top of the potatoes.

8. Step 8:

   

   Lubricate with mayonnaise.

9. Step 9:

   

   Next comes boiled beetroot, grated on a coarse grater.

10. Step 10:

    

    And the rest of the pickled onion.

12. Step 11:

    

    Lubricate with mayonnaise.

13. Step 12:

    

    Put the green peas in the next layer. The success of this salad depends on good peas, the main thing is that it would be soft and not restored from dry.

14. Step 13:

    

    Take prunes (preferably soft, so as not to soak them in water) and cut them. We also cut the walnut kernels.

15. Step 14:

    

    Mix the nut and prunes and spread on a layer of green peas.

16. Step 15:

    

    Liberally lubricate with mayonnaise.

17. Step 16:

    

    Hard-boiled eggs are divided into whites and yolks. Rub the proteins on a coarse grater, spread a layer of proteins and slightly tighten with mayonnaise.

18. Step 17:

    

    With the last layer we distribute the yolk, grated on a fine grater.

19. Step 18:

    

    Put the salad to soak in the refrigerator for at least one hour (preferably overnight), then carefully remove the ring for assembly.

20. Step 19:

    

    Decorate the salad to your taste. I decorated it with sliced olives, walnut halves and green peas.