“Count” salad is a very tasty dish for a gala table and for a home dinner

February 19, 2021 / Rita Pirko

Salads that are prepared in layers are still very popular. One has only to remember a mimosa, a herring under a fur coat, a garnet bracelet. The list is endless! Another salad that you can add to your “piggy bank” is called “Count”. Try it!

INGREDIENTS

• red onion 1 pc.
• chicken legs 2 pcs.
• potatoes 1 pc.
• beets 1 pc.
• canned peas 100 g
• prunes 100 g
• walnuts 50 g
• chicken eggs 6 pcs.
• mayonnaise 200 g
• vinegar 9% 200 g
• water 200 g
• bay leaf 1 pc.
• pepper
• salt

Preparation

• Boil the beets and jacket potatoes until tender. Cool, peel the skin. Cut both into cubes. Boil chicken eggs, peel and separate the whites from the yolks.
• Place the salad on a flat dish in layers: potatoes, beets, diced yolks, pieces of prunes, whites. Coat all layers with mayonnaise. It is better to first pour boiling water over the prunes for 10–15 minutes.
• Spread mayonnaise on top of the salad and sprinkle with chopped walnuts. You can also decorate the salad with ripe pomegranate seeds. Place the Grafsky salad in the refrigerator to soak for several hours.

Advice

If desired, you can add a layer of onions to the salad. It is better to marinate it first: prepare a mixture from a glass of cold boiled water, add a tablespoon of granulated sugar and vinegar, pour in the onion, and leave for half an hour. Strain and place in salad on a layer of potatoes.

Photo reports of those who prepared

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Author of the article: Ekaterina Rudometova

Welcome to my website! I have been working as a chef for over 10 years now. My main specialty is cold dishes and snacks. In my practice, there were hundreds of different dishes, remembering the recipe and description of which can be extremely difficult. Based on this, the idea of ​​​​creating this resource appeared, which contains recipes from all corners of the Internet, where everyone can find what they like.

Rating of 5 votes: 2

Salad with chicken, prunes, walnuts and cheese

• chicken fillet - 250g.
• hard cheese - 100g
• apple - 1 pc.
• egg - 3 pcs.
• prunes - 100g.
• walnuts - 100g.
• green onions (or other greens)
• mayonnaise or yogurt.

Recipe:

1. Wash the chicken and put it on the stove to cook. 2. In another bowl, soak the prunes in boiling water for about five minutes. Then cool the prunes by rinsing them under running cold water and finely chop them on a board. 3. Boil the eggs, separate the white from the yolk and chop them without mixing. 4. Grate the cheese on a coarse or medium grater. 5. Walnuts can be crushed with a rolling pin or finely chopped with a knife. 6. Now that the meat is cooked, cool it and cut it into pieces. 7. Place everything in a bowl in layers. 8. First one half of the meat, then a layer of cheese. Pour mayonnaise or yoghurt (gently spread). 9. Next are egg whites and grated apple. It is better to grate the apple immediately before adding it to the salad so that it does not acquire a brownish tint. Tamp down a little. 10. On top of the apples are prunes and again mayonnaise or yogurt. 11. Sprinkle with walnuts and lay out the remaining meat. Coat with mayonnaise. 12. Decorate the top of the salad with green onions and sprinkle with egg yolk. 13. Bon appetit!

Salad Recipes

Salad "Count"

A very beautiful salad with an interesting taste.

To prepare this salad recipe you will need:

• Beets – 1 pc.
• Potatoes – 3 pcs.
• Onion – 1 onion
• Prunes (pitted) – 100 g
• Egg – 4 pcs.
• Walnuts – 100 g
• Mayonnaise.
• Sugar – 1 tablespoon
• Vinegar – 1 tablespoon
• Salt and pepper - to taste.

Preparing the salad:

1. Boil the potatoes and beets, drain and peel them.
2. Boil the eggs hard, peel, separate the yolks from the whites.
3. The salad consists of several layers soaked in mayonnaise. The first layer is peeled and diced potatoes. Lay out and grease with mayonnaise. Place pickled onion, cut into rings, on the potatoes (dilute sugar and vinegar (1 tablespoon each) in 200 ml of cold water, pour over the onion and marinate for 30 minutes). Onion - diced beets. Grease with mayonnaise. The next layer is yolks cut into cubes and a layer of mayonnaise. The fifth layer is finely chopped prunes (it is better to pre-soak the prunes (pour boiling water over them and leave for 15 minutes) - they will be softer). The last layer is diced egg yolks.
4. Sprinkle the salad with chopped walnuts.
5. Place the salad in the refrigerator overnight (8-12 hours).

Enjoy your meal!

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From products familiar to us, you can create an excellent “Grafsky” meat salad. Those who love dishes made from boiled beets will appreciate this masterpiece. All you need to give the salad some piquancy and a festive format are a few prunes and nuts.

Ingredients for preparing Grafsky meat salad:

• Beets – 1 piece
• Potatoes – 3 pieces
• Beef (or chicken fillet) – 300 grams
• Prunes – 50 grams
• Eggs – 4 pieces
• Walnuts – 50 grams
• Homemade mayonnaise – 150 grams
• Salt to taste

How to prepare Grafsky meat salad:

1. Let the beets, potatoes, meat and eggs cook.
2. Let the ingredients cool and then cut into cubes. Just separate the eggs into whites and yolks before slicing.
3. Pour boiling water over the prunes and chop after 5 minutes.
4. The salad is layered, so we will lay out the ingredients one by one. After each layer, grease it with mayonnaise and add salt.
5. The first layer is beets, then potatoes, and yolks on top. Place prunes in the third layer, and meat in the fourth layer. The last layer is proteins.
6. Sprinkle grated nuts on top of the salad and put it in the refrigerator for a couple of hours.

Salads are one of the main components of the holiday table. On our website you will discover new recipes:

• Festive salad “Clapper”
• Festive salad with trout
• Salad "Napoleon"
• Salad "Tsarskiy"
• Salad “Sea Rhapsody”

Bon appetit!

Awesome holiday salad

Ingredients:

• beets - 1 pc.
• potatoes - 3 pcs.
• prunes – 100 g
• eggs - 4 pcs.
• walnuts - 100 g
• mayonnaise
• salt

Preparation:

Boil the vegetables in their skins until tender. Let cool. Cleaning. Boil the eggs hard. We also clean the yolks from the whites. Coat all layers with mayonnaise. The first layer is diced boiled potatoes in their jackets. Add some salt. Lubricate with mayonnaise. If desired, the next layer can be chopped onions, previously pickled (200-300 ml of cold drinking water, 1 tbsp sugar and 1 tbsp vinegar).

Place on potatoes. The second layer is beets cut into small cubes. Lubricate with mayonnaise. The third layer is diced yolks. Lubricate with mayonnaise. The fourth layer is finely chopped prunes (steamed with boiling water). The fifth layer is diced egg whites. Lubricate with mayonnaise. Chop the walnuts and sprinkle on top of the salad. Place the finished salad in the refrigerator so that the layers are soaked.

Bon appetit!

Source

Author of the article: Pushko Valentina

Hello! I, Valentina Pushko. I have been working as a chef in a restaurant for more than 12 years. During my career, I have studied quite a few wonderful recipes and prepared amazing culinary masterpieces. I use this portal as a notebook, as there is a lot of information. The site contains many pictures and texts from other sources and all content belongs to their copyright holders!

Rating of 2 voters: 5

Who is the Caesar salad named after?

Some believe that the salad is named after Gaius Julius Caesar. In fact, it has nothing to do with him, but is named after its creator, Caesar Cardini, an Italian culinary specialist who immigrated to the United States. Cardini's restaurant, Caesar's Palace, became incredibly popular. The salad was invented there. According to legend, the idea for a new dish came to the chef on US Independence Day, July 4, 1924, when the establishment was overcrowded. The drinks were fine, but the food was suddenly running low, so whatever was on hand was used, including romaine lettuce leaves. After cutting them finely, he poured them with olive oil, adding a quick-made sauce. He mixed slightly undercooked eggs with garlic, lemon juice, Worcestershire sauce and grated Parmesan. And fried white bread croutons completed the composition. Cardini, of course, gave his name to the new dish. The dish has become very popular due to its lightness and satiety.

Calorie content of foods possible in the dish

• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Beetroot – 40 kcal/100g
• Boiled beets – 49 kcal/100g
• Dried beets – 278 kcal/100g
• Walnut oil – 925 kcal/100g
• Walnuts – 650 kcal/100g
• Black English walnut – 628 kcal/100g
• Black Persian walnut – 651 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Mayonnaise – 300 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Wine vinegar (3%) – 9 kcal/100g
• Vinegar – 11 kcal/100g
• Vinegar 9% – 11 kcal/100g
• Balsamic vinegar – 88 kcal/100g
• Apple vinegar – 14 kcal/100g
• Prunes – 227 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g

Calorie content of foods: Potatoes, Beets, Prunes, Eggs, Onions, Walnuts, Mayonnaise, Salt, Water, Sugar, Vinegar

Before preparing various dishes for a holiday meal for any occasion, we often wonder what salads to prepare?

One of the possible dishes is the Grafsky salad, this is a rather interesting spicy salad with an unusual taste due to the original combination of ingredients. It should be noted that there are different recipes for salad called “Count”.

The main ingredients in the preparation of Grafsky salad are usually eggs, beets, prunes, nuts, and potatoes. As a dressing - mayonnaise, or dressings based on sour cream, cream, yogurt. As a rule, this salad includes boiled meat, although more or less vegetarian options are also possible.

“Count” salad with chicken and pomegranate

Ingredients:

• boiled chicken fillet – about 400 g;
• onion – 1 pc.;
• boiled potatoes – 4 pcs.;
• hard-boiled chicken eggs – 3-4 pcs.;
• boiled medium-sized beets - 1 pc.;
• prunes – about 250 g;
• peeled, coarsely ground nuts (walnuts or hazelnuts) – 1 cup;
• garlic – 2 cloves;
• mayonnaise or thick unsweetened yogurt;
• natural balsamic vinegar;
• pomegranate and greens for decoration.

Preparation

Cut the peeled onion into quarter rings and marinate in balsamic vinegar for at least 15 minutes (then rinse). Steam the prunes with boiling water, after 10 minutes remove the pits, drain the water and chop finely.

Mix pickled onions with finely chopped boiled potatoes and place the first layer on a dish. We coat the top with mayonnaise (first we make a grid, then with a spatula, we also coat the remaining layers).

Place the second layer of boiled meat, cut into thin short strips. Coat with mayonnaise.

In a third layer, add boiled beets, grated on a coarse grater, mixed with prunes, ground nuts, crushed garlic and mayonnaise.

The fourth layer is finely chopped boiled eggs. Coat with mayonnaise. Decorate with grains (you can lay them out all over) and sprigs of greenery.

Layers can be rearranged as desired.

Following the same recipe (see above), you can prepare the “Grafsky” salad with boiled beef.

"Count" salad - an alternative recipe

Ingredients:

• long grain boiled fluffy rice – 1 cup;
• mussels – about 300 g;
• fresh cucumbers – about 200 g;
• pickled mushrooms (white, oyster mushrooms or others) or salted milk mushrooms - about 250 g;
• hard-boiled quail eggs – 12-16 pcs.;
• dark and/or light pitted olives – 16-20 pcs.;
• hard cheese – about 250 g;
• mayonnaise or unsweetened yogurt;
• garlic – 2 cloves;
• greens (basil, cilantro, parsley, rosemary).

Preparation

Cook the mussels (3 minutes in boiling water until they open) and separate the edible part. We chop the cucumbers and mushrooms not too finely, and the cheese a little smaller or three on a coarse grater. Quail eggs - in half or whole, olives - in circles or in half lengthwise. Mix all the ingredients with rice and season with mayonnaise or yogurt, previously seasoned with crushed garlic. We decorate with greenery. If you want, you can lay it out in layers.

It is good to serve the Grafsky salad with white or rose wines or fruit brandy (in the version with beef, red wines can be used).

07/29/2015 // admin

Why are “Bird's Milk” candies called that way?

The production of sweets with white filling began in Poland in 1936. Presumably, they were named after a common idiom. For many peoples, “bird's milk” means something desirable, rare and unattainable. For example, in Aristophanes’ comedy “The Birds,” the chorus promises happiness in the form of milk “not from heifers, but from birds.” The recipe was similar to regular white marshmallows, but without the eggs. In the late 1960s, candies with a similar composition began to be produced in the USSR. They were very popular, so in 1978, the pastry chef of the Moscow restaurant “Prague” Vladimir Guralnik decided to create a whole cake using a similar recipe. He did not succeed right away, as the soufflé in the large cake stuck together into a viscous mass. In the end, he changed the gelatin to agar-agar, and everything worked out. Despite the differences in the recipe, the name of the sweets was transferred to the cake.

How to cook

If you do everything in advance, the assembly process will take a few minutes.

Preparation

First you need to prepare all the ingredients. Boil hard-boiled eggs in salted water. Why add salt? And so that the shell can be cleaned better. Remove the shells from the nuts, dry them in the oven if necessary, cut them into small pieces or crush them using a masher. Vegetables need to be washed and boiled until tender. If possible, cook beets and potatoes in separate containers, so they will be much tastier and will not lose their individual taste. Peel off the peel and you can start cooking.

At home we usually work with two pairs of hands, everything is boiled first, my daughter cleans it, and I cut and assemble the dish, just like in a restaurant, everyone has their own process. Perhaps soon my daughter will cook everything from start to finish, and I will be freed from this task, but while she is only five years old, she needs to learn a lot.

Assembly

Still, “Grafsky” is a salad whose appearance depends on the correctness of its presentation. Don't miss important moments.

Peel the potatoes and cut into cubes as for vinaigrette. Place on a plate. Salt and grease with mayonnaise.

The next layer is grated red, boiled beetroot (beets). To avoid repetition, I’ll write: each layer, except the last, needs to be greased with mayonnaise.

Divide the eggs into yolks and whites, set the whites aside and cut the yolks.

Finely chop the prunes.

Now it’s the turn of the egg white, you need to cut it into pieces.

Lubricate with mayonnaise, lay out walnuts. The salad is ready, you can start eating it. Of course, it is advisable that it stays in the refrigerator for several hours and soaks.

Here's an interesting salad with beets we got

Please note that it needs to be laid exactly this way, there is no need to use a cooking ring. Some call this dish the count's ruins, for the reason that they really resemble an unfinished or damaged structure. And when you take from a common plate, the whole structure collapses and really resembles ruins

It can be prepared in small dishes, but if for a huge company, I recommend making it in a large plate, for example, like for a cake.

Prepare in a good mood, the Grafsky salad with prunes will be a tasty addition to your lunch.

Where did borscht soup come from?

Another classic Russian dish is the beloved beetroot soup. Why is borscht called that? According to etymological dictionaries, the word borscht comes from the name of the plant. Originally, this was the name of the edible hogweed, whose leaves were added to the stew. Later, they began to prepare the stew using beet kvass. It was heavily diluted with water, vegetables were added and the pot was placed in the oven. Hogweed leaves gradually disappeared from the recipe, but the name was assigned to beet soup. This is perhaps the most ancient recipe on our list - it probably appeared even before the formation of Kievan Rus.

Useful tips and tricks

Preparing prune salad is no different from preparing other dishes. The only caveat is that this dried fruit can overwhelm other components of the dish due to its rich, bright taste.

Therefore, it is important to use the same amount of this ingredient as indicated in the recipe.

For salads, prunes need to be soaked in cold water - from half an hour to several hours. Then dry and remove the seeds.

If the berry is already seedless, then 30 minutes will be enough to soften.

Main characteristics of good quality dried fruit:

• rich black color without other shades;
• the skin is shiny and smooth.

Prunes are stored well at room temperature in containers that are sealed.

Why is there a herring under a fur coat?

A salad made from vegetables, mayonnaise and herring, popular in Russia and the countries of the former USSR, is now perceived as an indispensable attribute of the festive New Year's table. The salad recipe comes from Scandinavia, where herring was a popular ingredient. In the 19th century, in Scandinavian and German cuisines, a similar recipe was called “herring salad.” In Russia, the salad received such a strange name at the end of 1918. A cook named Aristarkh Prokoptsev came up with this appetizer in one of the Moscow restaurants. He took herring (a symbol of the proletarians), added potatoes (a symbol of the peasants), blood-red beets (the color of blood and the Bolshevik banner) and French Provencal sauce. He called the salad in the spirit of the times the abbreviation SH.U.B.A, which stands for “Chauvinism and Decadence - Boycott and Anathema.” Subsequently, the name was transformed into herring under a fur coat.

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Salad with chicken, prunes, cucumbers and eggs

• Chicken breast – 1 pc.
• Prunes – 6 pcs.
• Walnuts – 50 gr.
• Chicken egg – 2-3 pcs.
• Fresh cucumbers – 2 pcs.
• Mayonnaise

Cooking method:

1. Boil chicken meat and eggs. 2. Rinse the prunes and then pour hot water for 10 minutes. 3. Cut the cooked chicken meat into small pieces and then put it in a salad bowl, spreading mayonnaise on top. 4. Also chop the softened prunes and place on top of the chicken layer. There is no need to coat the prune layer with mayonnaise! 5. Chop the walnuts and place on the layer with prunes. We also don’t add mayonnaise! 6. Finely chop the egg whites, and then place them on the nut layer, covering with mayonnaise. 7. Chop the cucumbers and place on top of the layer of egg whites, brushing with mayonnaise. 8. Grate the egg yolk and then sprinkle it on your dish as a decoration!

Salad with chicken, prunes and carrots

Sometimes, you may run out of ideas on what to cook for dinner.

Salad with chicken, prunes and carrots will be an excellent addition to the main dish and is suitable even as an appetizer. It will take you no more than half an hour to prepare the salad.

• Carrots – 2 pcs. or 350 gr.
• Chicken meat – about 250 gr.
• A few cloves of garlic
• Vinegar - one tablespoon
• Salt, sugar and coriander - a pinch each
• Sunflower oil for frying chicken

Cooking method:

1. Cut chicken meat into strips. Fry in a minimum amount of oil or boil. Cool. 2. Finely chop the prunes. You can pour it in for a couple of minutes if it is too hard. 3. Peel the carrots and grate into small strips (as for Korean ones. 4. Add spices and squeezed garlic to the carrots. Leave to soak for up to ten minutes. 5. Add the remaining ingredients of the salad with chicken, prunes and carrots. 6. Place in the refrigerator to marinate for a couple hours; Mix all ingredients and serve only after complete cooling.

Salad “Tenderness” with chicken and prunes

Experienced cooks and professional chefs from all over the world have proven to us that chicken meat is in perfect harmony with such incompatible ingredients as pineapple, apple, almonds, and honey sauce.

Another unusual variation on this theme is the “Tenderness” salad of chicken with prunes and walnuts. The dish turns out to be very high in calories and nutritious, but especially useful for people suffering from cardiovascular diseases.

Prunes are rich in ascorbic acid, organic acids, riboflavin, carotene, so dried fruit has a beneficial effect on the functioning of the body as a whole.

Champignons are sometimes added to a salad with chicken and prunes. The mushrooms are cut into slices, fried with onions in sunflower oil in a frying pan until tender, cooled, and then added to the salad. To prevent excess oily liquid from forming in the salad, drain the mushrooms in a colander.

Serve the prepared chicken and prune salad in layers on a common platter or in portions in small salad bowls.

• Chicken eggs – 4 pcs.
• Chicken fillet (or breast) – 300 g.
• Pickled cucumbers – 2 pcs.
• Prunes (pitted) – 150 g.
• Hard cheese – 120 g.
• Walnuts – 80 g.
• Salt, pepper - to taste.
• Mayonnaise - for dressing.

Chicken salad with prunes and walnuts

• Chicken – 250 grams (1/2 chicken breast),
• Prunes – 130 grams (5-6 pieces),
• Walnuts – 60 grams (handful with top),
• Eggs – 3 pieces,
• Cucumber – 300 grams (1/2 greenhouse or 1-2 ground small),
• Mayonnaise to taste