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Prince Salad with Beef and Walnuts
Instructions
I get all the ingredients ready. I peel the shells off the chicken eggs and the skins off the garlic cloves. Instead of shop-bought mayonnaise you can use homemade mayonnaise.
I cut the boiled beef into small cubes.
I also dice the 4 pickled cucumbers into small cubes.
I finely chop the 3 cloves of garlic.
I grate the 4 boiled chicken eggs on a vegetable grater.
I grate the 50 g of walnuts on a fine grater. I divide all the prepared ingredients except the walnuts into two parts – they will alternate in two layers of each.
For the first layer I spread out half of the prepared beef and cover it with a net of mayonnaise.
Then I add half of the pickled cucumbers, on top of them half of the chopped garlic, and another net of mayonnaise.
The next layer I make from part of the grated chicken eggs, then cover it with mayonnaise.
I repeat everything from step 7 to step 9. So all the layers alternate twice. The final layer is the walnuts – I sprinkle them over the finished salad. I put it in the fridge for 30–50 minutes so that it soaks better and chills.
I lift off the pastry ring and serve Prince Salad with beef and walnuts to the table. If you like, you can decorate the salad to your taste.Bon appétit!
Tips
- 1
BOIL THE BEEF IN ADVANCE and let it cool completely – warm meat will "fall apart" and spoil the layered structure of the salad.
- 2
THE DOUBLE ALTERNATION of layers is the "signature" trick. You get a rich flavour at every level, rather than a single layer of each ingredient.
- 3
A MAYONNAISE NET rather than a solid layer gives a light soaking, so the salad will not "drown" in mayonnaise.
- 4
DRY THE NUTS for 2–3 minutes in a dry frying pan before grinding – the aroma will come through more brightly. The same trick works in other layered salads with nuts.
Video
FAQ
What can replace walnuts? +
Alternatives: almonds (sweeter, more "dessert-like"), hazelnuts (brighter, more "Russian"), cashews (softer), pecans (a classic for American salads). For a budget option – sunflower or pumpkin seeds, dried in a dry frying pan. Walnuts give a characteristic slight bitterness that balances perfectly with the saltiness of the pickled cucumbers and the beef. For something "exotic" – pine nuts: expensive, but very tasty. Avoid salted or sweetened nuts (the kind sold for beer or with coffee).
Can I use chicken instead of beef? +
You can, but the flavour will be milder and more "dietary". Chicken is less firm and "falls apart" in the layers. If you take chicken, thigh (not breast) is preferable, as it is juicier. Pork will also do – it will be fattier. Veal is more tender than beef. Smoked chicken gives a bright, piquant flavour. Beef is the "classic of men's salads"; its firmness and character are the foundation of a successful dish. If you love chicken, you are better off making a different salad ("Chanterelle", "Tenderness").
How long does the salad keep? +
In the fridge in a closed container – 2 days. On the second day the flavour is brighter, as the layers are fully soaked. Longer is not advisable – the mayonnaise loses its freshness and the beef "dries out". At room temperature – a maximum of 2 hours. It cannot be frozen – the layered structure will be destroyed. For a festive table, assemble it 2–3 hours before serving so that the layers "set".
What to serve the salad with? +
It is versatile. For a festive table – as a hearty cold appetiser. With meat dishes or as a meal on its own. With strong drinks (vodka, brandy). With a dry white or semi-sweet wine. With dark bread. Decorate it with a sprig of parsley and walnut halves on top. Serve it in individual portions in single rings for a "restaurant" presentation. For a "festive" version – decorate the edge with pomegranate seeds.
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