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Almost every salad has its own story. It originally appeared in the era of the ancient Romans and consisted of fresh herbs, lettuce, and onions. Dressed with olive oil and wine vinegar. Boiled vegetables and eggs began to be placed already in the 19th century. Presumably the well-known and beloved “count’s” salad originated at this time. However, they began to season it with mayonnaise already in Soviet times, although the sauce was invented earlier by the French chef Lucien Olivier. In the Soviet Union, it was served exclusively on holidays and was a sign of bourgeois life. Today, everyone can prepare this snack at home from available products using this recipe.
Grafsky salad: a very tasty recipe with prunes, chicken and walnuts
A stunningly tender and tasty dish that won’t take much time. Any part of the chicken is suitable for it - thigh, breast or fillet. Prunes and nuts add zest to the appetizer. Harmonious combination of products and elegant presentation.
Ingredients:
- chicken breast 250 grams;
- cucumber 1.5-2 pcs;
- hard cheese - 100 grams;
- walnuts 120 grams;
- eggs 2 pcs;
- prunes-120 grams;
- mayonnaise 5 tbsp;
- sour cream 5 tbsp.
All ingredients are given for 6 servings. I have a 300 ml glass.
1. Boiled chicken meat, cut into cubes
2. I cut the prunes into strips, they are soft. If you find it hard, soak it in water for 10 minutes.
3. Grate the egg.
4. I grate the cucumber on a coarse grater.
5. I grate the cheese on a medium grater.
6. Dry the nuts in a frying pan and grind them in a mortar to medium coarseness.
7. Mix equal amounts of mayonnaise and sour cream together and transfer to a bag. This will make it easier for me to work with salad.
8. I start assembling. I will make it in glass glasses, in which all the beauty will be visible. The bottom layer is chicken, followed by an egg, a little mayonnaise and sour cream.
9. Next - cucumber and prunes. You don’t need to add a lot of prunes, and again there’s mayonnaise and sour cream sauce.
10. Next - nuts, layer of cheese, sauce.
11. Repeat all layers a second time. I coat everything well with the sauce and sprinkle cheese on top.
Everything is ready, your guests will eat such a beautiful glass of salad with pleasure. It turns out tender, with a bright prune taste. A great combination of walnuts, prunes and chicken. Be sure to try it, cook for your health and have fun!
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.
Competitor to herring under a fur coat: Grafsky salad with red onion
Also known as a dish called “Count”. Very beautiful, looks like a multi-colored cake. There are many layers, you can change their sequence, remove some or add vice versa. For the salad, use red onion, it is sweeter than usual and works better.
Ingredients:
- red onion – 1 pc.;
- boiled leg – 1 pc.;
- boiled potatoes – 1 pc.;
- boiled beets – 1 pc.;
- peas (canned) – 100 gr.;
- prunes – 100 gr.;
- walnuts – 50 gr.;
- eggs – 6 pcs.;
- mayonnaise;
- vinegar;
- water;
- salt pepper.
1. Prepared the ingredients for the salad. Peeled and finely diced the red onion. Having poured it into a dish, poured it with marinade (200 ml water and the same amount of vinegar 9%). I cooked the ham and vegetables in advance and peeled the vegetables when ready. I grated the potatoes coarsely, and the beets too. I cut prunes and nuts in the same way into thin strips. She separated the eggs, removing the yolk. I grated the white coarsely and the yolk finely.
2. Assembly diagram - you will need a large plate and a removable mold. These are used for baking. The onion should be divided into three equal parts.
• chicken (salt, pepper); • pickled onions + grease with mayonnaise (1/3);
• potatoes (salt, pepper); • pickled onions + grease with mayonnaise (2/3);
• grated beets (salt, pepper); • pickled onions + grease with mayonnaise (3/3);
• canned peas; • chopped prunes with nuts + grease with mayonnaise;
• protein + grease with mayonnaise; • yolk.
The salad is ready, I put it in the refrigerator for several hours so that it has time to soak. Then I take out the dish, carefully separate it from the mold, and slowly lift it up.
I’m making the decor and you can try it. The appetizer is cut like a cake and looks beautiful and cute.
The salad is juicy due to the pickled onions, prunes give a sweetish piquancy, the nuts have a slight crunch, and can successfully replace the “fur coat”.
Salad "Turtle"
Products
- 1 onion
- 200 g chicken fillet
- 2 eggs
- 100 g hard cheese
- 1 sweet and sour apple
- 100 g prunes
- 100 g nuts
- mayonnaise
How to prepare Turtle salad with prunes:
- 1. Boil and cut chicken fillet.
- 2. Marinate the onion in boiling water (salt, sugar, vinegar).
- 3. Soak prunes in boiling water and divide into halves.
- 4. Grate eggs, peeled apples and cheese.
- 5. Lay the salad in layers, greasing with mayonnaise: onions, chicken, eggs, apples, cheese, prunes and nuts.
Delicious Grafsky salad with beef
For salad, it is better to use lean meat, without pieces of fat and bones. Cook it in the usual way, adding salt to the water. The dish is tasty, spicy and satisfying, and is quick to prepare. All products combine perfectly with each other. The dressing is amazingly flavorful. A simple and unusual salad will look very chic on the holiday table.
Ingredients:
- beef – 400 gr.;
- hard cheese – 200 gr.;
- pickled cucumbers – 250 gr.;
- eggs – 5 pcs.;
- walnuts – 100 gr.
Refueling:
- low-fat sour cream – 100 gr.;
- mayonnaise – 100 gr.;
- lemon juice – ½ tsp;
- mustard – ½ tsp;
- garlic – 2-3 g;
- salt pepper.
Kharcho soup: why is it called that?
The aromatic soup kharcho, beloved by many, came to us from Georgian cuisine. Initially, it was prepared from a variety of types of meat, adding tomatoes, rice, hot peppers, garlic, suneli hops and cilantro. In general, the soup recipe varied from region to region. Some associate the name kharcho with the word “tavern”, but in reality everything is much more banal. The name of the dish, in general, is just a tracing paper from the Georgian language. Kharcho in Georgian simply means beef soup.
Recipe for Count's salad with liver and pomegranate
It is worth eating liver more often, it contains many useful substances. You can add it to different dishes, for example, to make this delicious snack that you can’t tear yourself away from! I use simple products. The salad is very satisfying with pomegranate sourness, it will really surprise all guests!
- beef liver – 300 gr.;
- onions – 3 pcs.;
- mayonnaise;
- eggs – 4 pcs.;
- carrots – 3 pcs.;
- hard cheese – 200 gr.;
- pomegranate – 1 pc.
1. Prepared the ingredients for the salad. I cooked vegetables and beef liver in advance. I peeled the vegetables. Peeled the onion, cut it into thin half rings and fried it. I cut the liver into small strips, and the carrots too. I grated the eggs finely and the cheese coarsely.
4. Assembling the salad. For convenience, I used a springform pan:
• liver; • fried onions + mayonnaise;
• eggs + mayonnaise;
• carrots + mayonnaise;
• cheese + mayonnaise.
Carefully removed the ring and trimmed the layers of salad around the edges with a fork. I sprinkled pomegranate seeds on top; they not only serve as decoration, but also add a pleasant sourness. Before serving, the dish should stand in a cool place for 2 hours. Bon appetit!
Step-by-step preparation
Step 1:
Ingredients. Boil beets, eggs, jacket potatoes in salted water in advance, and leave to cool.
Step 2:
For the marinade, mix water, sugar and vinegar. Peel the onion and cut into thin half rings, pour in the marinade and leave for 20-30 minutes.
Step 3:
We wash the prunes well and soak them in water.
Step 4:
In the meantime, let's start cutting the ingredients. Peel potatoes, beets, eggs (separate whites and yolks). Cut everything into cubes.
Step 5:
Grind walnuts, chop prunes.
Step 6:
We collect the salad. You can put it in a deep dish in layers or on a flat dish like mine. 1st layer – potatoes, then mayonnaise.
Step 7:
2nd layer – add pickled onions.
Step 8:
3rd layer – beets, then a mesh of mayonnaise.
Step 9:
4th layer – yolks, mayonnaise.
Step 10:
5th layer – prunes, mayonnaise.
Step 11:
6th layer – proteins, mayonnaise.
Step 12:
7th layer – sprinkle with walnuts. Salad ready. Leave in the refrigerator for soaking.
Step 13:
After mixing the layers, the salad also looks bright and festive. Bon appetit everyone!
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.
Everything ingenious is simple, the “Grafsky” salad with prunes is no exception, or rather, even an indicator that from simple, affordable products you can prepare an impressive and tasty dish to treat your guests.
New Year, birthday, Easter or March 8th is not complete without a magnificent feast. Well, what can we do, it’s already accepted among us, the Slavic peoples. Even if you haven’t invited anyone to visit and you’re not expecting anyone, there should be something tasty and unusual in the refrigerator, in other words, something festive.
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 products:
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.
