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Festive table
Salad Count

Count Salad

An original alternative and a serious rival to Herring Under a Fur Coat. This salad is delicious and will earn a place of honor on your holiday table. It's built like a cake, and you can make it ahead—it only gets better as it sits and soaks.

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Chicken leg (1 large, or 2 thighs)

Potatoes

Onion (red)

Beets

Green peas (canned)

100

Prunes

100

Walnuts

Eggs

Vinegar (9%)

100

Water

100

Salt

Ground black pepper

Mayonnaise

180

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 41 % 12 g

Carbohydrates 31 % 9 g

161 kcal

GI: 88 / 0 / 13

Cooking method

Step 1:

To make the festive layered "Count" salad, you'll need: 6 boiled eggs, one large boiled beet, 2 medium potatoes (also boiled ahead), one large chicken leg or 2 chicken thighs (boiled in salted water with a bay leaf), half a can of green peas, one large red onion (regular yellow onion works, but red is sweeter), prunes, walnuts, and mayonnaise to dress the salad.
Step 2:

Finely chop the large red onion and pour over 100 ml of 9% vinegar and 100 ml of water. Leave it to pickle.
Step 3:

Boil one chicken leg with a bay leaf and let it cool completely. Separate the meat from the bones and either chop it finely or pull it into shreds. Take a serving ring or a springform cake ring 8 inches (20 cm) across and lay the chicken into it as the first layer. Season with pepper.
Step 4:

Drain the liquid off the onion. Divide the pickled red onion into three equal parts. Spread one part over the chicken.
Step 5:

Spread mayonnaise over the top, gently pressing the salad against the walls of the ring with a spoon so it looks neat once the ring is removed.
Step 6:

For the next layer, spread the potatoes grated on the large holes of a box grater. Season with salt and pepper.
Step 7:

Spread the second part of the pickled onion over the potatoes.
Step 8:

Spread with mayonnaise.
Step 9:

Next comes the boiled beet, grated on the large holes of a box grater.
Step 10:

And the rest of the pickled onion.
Step 11:

Spread with mayonnaise.
Step 12:

Add the green peas as the next layer. This salad lives or dies by good peas—the key is that they're soft and not reconstituted from dried.
Step 13:

Take the prunes (preferably soft ones, so you don't have to soak them) and chop them. Chop the walnut kernels too.
Step 14:

Mix the walnuts and prunes and spread them over the layer of green peas.
Step 15:

Spread generously with mayonnaise.
Step 16:

Separate the hard-boiled eggs into whites and yolks. Grate the whites on the large holes of a box grater, spread them in a layer, and coat lightly with mayonnaise.
Step 17:

For the final layer, spread the yolks grated on the small holes of a box grater.
Step 18:

Refrigerate the salad to soak for at least an hour (overnight is better), then carefully lift off the ring.
Step 19:

Garnish the salad however you like. I decorated mine with sliced black olives, walnut halves, and green peas.