Layered Salad with Beans and Marinated Mushrooms
A layered salad in which every tier is its own ingredient: beans, fried onion, jacket potatoes, marinated mushrooms, egg, cheese, apple and nuts. Built up tall and served as a centerpiece, it’s a classic of the Soviet holiday table — the sort of dish assembled on a platter rather than tossed in a bowl.
Even layers come from slicing thin and pressing each tier gently with a thin skim of mayonnaise, which acts as both glue and filling. Cook the beans ahead and dry them well; a damp bottom layer makes the whole stack slide. “Jacket” potatoes here just means boiled in their skins, then peeled.
Make it a meal: tuck a layer of boiled or fried meat between the potato and mushrooms. Marinated mushrooms bring tang, salted ones more punch — use whatever you have. Chill the finished salad for a few hours so the layers meld before serving.
Part of Eastern European cuisine — 65 more recipes in the section.
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Ingredients
Instructions
Assemble the salad on a platter in layers. Layer 1 is a cup of cooked beans, topped with fried onion (5 onions fried in sunflower oil).
Layer 2 — boil 5 potatoes in their skins, peel, slice thinly, lay over the onion, and spread with mayonnaise.
Layer 3 — top 350 g of marinated mushrooms (boiled, canned, or salted also work) with coarsely grated hard-boiled eggs (5 of them).
Layer 4 — 100 g of grated cheese, and over the cheese grate a couple of apples.
Layer 5 — spread the apples with mayonnaise and sprinkle with nuts on top.
If you like, you can add meat between the potato and mushroom layers. Garnish the whole construction with fresh herbs.
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