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Salad graf

Cooking recipes / Top Picks / Salads

8 servings
3 hours

Chicken legs - 1 pc., Potatoes - 2 pcs., Onions - 1 pc., Beets - 1 pc., Green peas - 100 g, Prunes - 100 g, Walnuts - 50 g, Chicken eggs - 6 pc., Vinegar - 100 ml, Water - 100 ml, Salt - to taste, Ground black pepper - to taste, Mayonnaise - 180 g

How to make a Graf salad? Prepare all the necessary ingredients. Boil eggs, beets, potatoes in advance. Boil the chicken, too, beforehand in salted water with a bay leaf. Regular bulb onions can be used instead of red onions. Choose polka dots of good quality, it should be soft and not restored from dry. It is advisable to choose a soft prune so as not to soak it in water.

Finely chop a large head of red onion and cover with 100ml 9% vinegar and 100ml water. Leave the onions to marinate.

Separate the chicken meat from the bone and finely chop, or divide into fibers. Take a serving ring to assemble the salad or a 20cm split cake ring and place the sliced spuds in it in the first layer. Sprinkle a little ground black pepper on top.

Drain the liquid from the onion. Divide the pickled onions into three equal parts. Distribute one part of the onion over the chopped chicken meat.

Brush a layer of onion with mayonnaise, lightly sealing the salad with a spoon near the walls of the shape (ring) so that after removing it, the salad has a beautiful, tidy look.

Put the potatoes grated over a coarse grater in the next layer. Salt and pepper to taste.

Top the potatoes with the second part of the pickled onions.

Brush with mayonnaise.

Next, place the cooked beets, grated over a coarse grater.

Place the rest of the pickled onions over the beetroot layer.

Grease the onion layer with mayonnaise.

Put the green peas in the next layer.

Finely chop the prunes and walnut kernels.

Combine the nut and prunes and place on a layer of green peas.

Brush generously with mayonnaise.

Divide hard-boiled eggs into squirrels and yolks. Grate the proteins over a coarse grater and layer them with a new layer of lettuce, lightly greased with mayonnaise.

Distribute the last layer of the yolk, grated on a fine grater.

Put the salad in the fridge for at least one hour (or better overnight), then carefully remove the ring to assemble.

Decorate the salad to your taste. I decorated with ring-cut olives, walnut halves and green peas. Enjoy your meal!