Salad with prunes and walnuts
4 servings
45 minutes
Salad with prunes and walnuts is an exquisite blend of sweetness and nutty richness, featuring deep flavor and tender texture. This recipe from Russian cuisine perfectly reflects the tradition of using simple yet rich ingredients. Layers repeated twice allow flavors to meld together, making it suitable for festive tables or cozy family dinners.
1
Boil the vegetables, cool them down, and peel. Cut the potatoes into cubes, salt them, and drizzle with sunflower oil.
- Potato: 4 pieces
- Pickled onion: 2 heads
- Beetroot: 2 pieces
2
Slice the pickled onion into half rings, grate the beetroot on a coarse grater, and add a little salt.
- Pickled onion: 2 heads
- Beetroot: 2 pieces
3
Grate the whites of two hard-boiled eggs on a large grater. Chop the walnuts and prepare the dressing by mixing mayonnaise with sour cream.
- Chicken egg: 4 pieces
- Walnuts: 150 g
- Sour cream: to taste
- Mayonnaise: to taste
4
Layer the ingredients in the salad bowl in the following order: potatoes, onions, beets, eggs, prunes, nuts, sour cream-mayonnaise dressing.
- Potato: 4 pieces
- Pickled onion: 2 heads
- Beetroot: 2 pieces
- Chicken egg: 4 pieces
- Prunes: 150 g
- Walnuts: 150 g
- Sour cream: to taste
- Mayonnaise: to taste
5
Layers should be thin and repeated twice in sequence. Garnish the finished salad with crushed yolks.
- Chicken egg: 4 pieces
