Count's salad

Count's salad

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Ingredients for Earl Salad

  1. Mayonnaise 67% fat 300 grams
  2. 0.5 teaspoon curry spice
  3. Fresh beef liver 500 grams
  4. Champignon mushrooms 300 grams
  5. 4 eggs
  6. Large eggplant 1 piece
  7. Medium Tomato 3 pieces
  8. Hard cheese 50 grams
  9. Medium Lemon 1/2 Piece
  10. Green onions to taste
  11. Salt to taste
  12. Ground black pepper to taste
  13. Salad leaves to decorate dishes
  14. Vegetable oil for frying
  15. Dice crackers 70 grams
  • Main ingredients: Liver, Mushrooms
  • Serving 4 servings


Cutting board, Knife, Teaspoon, Tablespoon, Wooden spatula, Bowl, Two medium pans, Frying pan, Serving dish or salad bowl, Deep bowl, Medium grater, Flat plate - 5 pieces, Kitchen paper towel

Cooking Count's Salad:

Step 1: prepare the eggs.

We lay the eggs in a medium saucepan and fill the container with plain water so that it completely covers the ingredient. We put the pan on a big fire, and after boiling water - we make a medium fire. Boil hard boiled eggs for 10-15 minutes. We put the finished component under cold running water so that it cools down, and you can easily remove the shell from it. Then, with our hands we clean the eggs from the shell and cut them into small pieces on a cutting board with a knife. Shredded ingredient is transferred to a plate.

Step 2: prepare the liver.

In order for our salad to really get Grafsky, we need to properly prepare the liver, namely, fry it in oil. To do this, first rinse the ingredient well under running warm water and spread in a deep bowl. On a cutting board with a knife, cut beef liver into small pieces that you like. After we put on a large fire a pan with a small amount of vegetable oil. When the oil starts to warm up, make the fire quieter and put the liver pieces into the container. Fry on all sides until golden brown 15-20 minutesstirring constantly with a wooden spatula. Attention: the smaller the pieces of the liver, the faster they cook. Therefore, we follow the process of frying, otherwise your ingredient will turn out to be dry and hard, and this, of course, will ruin the taste of the salad! Per 5 minutes until ready, salt and pepper the component to taste. After the allotted time, turn off the burner and shift the liver to a paper towel so that excess fat is stacked from the ingredient.

Step 3: prepare the mushrooms.

Rinse the mushrooms well under running water and spread them immediately into a medium saucepan. We fill the container with water so that it covers the ingredient and put it on a big fire to cook. When the water boils, make the fire a little less than average and cook the mushrooms 15-20 minutes. After - drain the water, covering the pan with a lid, and leave the component to cool to room temperature. Then we cut each mushroom into small pieces with a knife on a cutting board and transfer to a plate.

Step 4: prepare the eggplant.

We wash the ingredient under running water and cut into small cubes on a cutting board with a knife. Sprinkle the eggplant with a small amount of salt and mix everything well with a tablespoon or clean hands. Across 10-15 minutes slightly rinse the component under running water. We put on a large fire a pan with a small amount of vegetable oil. When the oil begins to heat up, make the fire slightly less than average and put the processed eggplant slices into the container. Fry on all sides until golden brown 5-10 minutesstirring constantly with a wooden spatula. Important: the cooking time of the vegetable may vary depending on the size of the slices. We pay attention to the degree of readiness of the component. If the eggplant has become soft and has a brownish tint, then the ingredient is ready and you can turn off the burner. We put the finished eggplant slices on a paper towel so that excess fat is stacked from them.

Step 5: prepare the tomatoes.

We wash the tomatoes under running water. On a cutting board with a knife, cut the component into small pieces and transfer them to a clean plate.

Step 6: prepare the cheese.

Using a medium grater, grind the hard cheese directly above the plate.

Step 7: prepare the green onions.

We wash the onion feathers under running water and finely chop the ingredient on the cutting board with a knife. Shredded onions are transferred to a plate.

Step 8: make the sauce.

Pour the mayonnaise into the bowl and add the curry spice to it. Using a teaspoon, mix the components well until a homogeneous mass is formed.

Step 9: prepare lettuce leaves.

We wash the ingredient under running water and wipe it well with a paper towel so that excess liquid does not get into the salad.

Step 10: prepare the Count's salad.

So, all the components are ready! Therefore, now we can proceed to the preparation of the dish itself. On a large flat dish or in a salad bowl, we beautifully spread the leaves of the salad. Then we spread the pieces of the liver and well, using a tablespoon, grease the meat layer of the dish with dressing. We spread the crushed champignons with the next layer and also necessarily coat them with sauce. Sprinkle it all with a finely chopped green onion. After - spread the chopped eggs and coat this layer with the same dressing. We spread a layer of eggplant cubes and do not forget to brush them with sauce. Gently distribute the tomatoes over the entire surface of the eggplant layer, and spread the crackers between the vegetables. Sprinkle all our beauty with chopped cheese and, directly over the entire surface of the salad, squeeze the juice out of half a lemon with your hands. Leave to brew the dish for 15-20 minutes!

Step 11: serve the Count's salad.

Here is such a delicious and beautiful that we get the Count's salad! The dish is very appetizing, both externally and on the palate. The ingredients are soaked in sauce and become more tender and soft, this applies to crackers in the first place. Good appetite!

Recipe Tips:

- - If you want to add crackers to the Salad without any unnecessary flavors, then cut into small cubes a couple of slices of white bread, preferably “Baton”, and bake in the oven for 5 minutes, or fry in a frying pan in a small amount of butter until golden crusts.

- - For decoration, you can also add black olives and sprinkle the last layer with a small amount of finely chopped dill.

- - Instead of boiled champignons, you can also add pickled mushrooms to the Salad. The dish also turns out very tasty!