Jewish Salad

"Jewish salad" got its name for the abundance of garlic used in it. Although knowledgeable people say that in traditional Jewish cuisine, such salads have never been produced. And this is natural. Where would it come from the orthodox kitchen of Soviet fusion cheese "Friendship"? And in modern Israel such a salad is prepared only by our former compatriots. And that recipe, which has been preserved for decades without changes (mayonnaise, processed cheese, garlic) has now been modified and turned into several variations on the main theme: grated carrots, greens, pickled cucumber, mushrooms, smoked chicken, and instead of processed cheese Take solid Russian cheese. But let's talk about everything in order.

The recipe is basic. "Jewish salad", as it is

Let's return to the origins and in 10 minutes we will prepare a dish that is considered traditional.

Four melted cheese and four cloves of garlic grated on the grater. You can skip the ingredients through the grate press of the crotch. Add a couple of spoons of mayonnaise, add, pepper and mix.

Now you can roll balls from the mass and wrap them in powdered paprika or turmeric, in sesame seeds, in chopped greens.

This salad is stuffed with tomatoes.

Also, the "Jewish salad" is smeared on canapé or croutons.

You can string balls on skewers, along with pickled mushrooms, gherkins, Bulgarian pepper, pieces of sausage cut into cubes.

The second recipe is the most common

To these ingredients, we add grated eggs on a fine grater. Quantity is chosen according to taste. Usually four cheeses take from two to four eggs. You can increase the amount of mayonnaise by a couple of spoons - the main thing is that the salad does not become too wet. Otherwise, balls will not work (they will crawl on the plate). Everything else is repeated as in the basic recipe.

The recipe is the third. With hard cheese and carrots

Two raw carrots finely grate. We also rub the two processed cheeses. 100 grams of cheese of a solid variety ("Russian", "Dutch" - does not matter) is also sent to a small grater. We cook two boiled eggs in the same way. Mix everything with mayonnaise and chopped garlic (as in the basic recipe). The dish is ready. You can serve.

A variant of this recipe can become two more. To the received weight it is recommended to add chopped smoked chicken or a glass of boiled round rice. Such simple salads are quickly cooked only ten to fifteen minutes longer. But they will be much more satisfying than a dish cooked according to a basic recipe.

Next will be offered new salads. Although they bear a similar name, they have very little in common with the very first recipe described.

The recipe is the fourth. "Jewish salad" with courgettes

Two squash should be cut into mugs and fried, breaded in salted flour.

Fold in four serving plates. Fresh tomatoes, too, cut into circles, put on zucchini. 200 grams of finely grated cheese mixed with two tablespoons of mayonnaise and two or three slices of chopped garlic. Sharp cheese-cheese mixture over tomato circles. The appetizer is ready.

The recipe is the fifth. "Jewish salad" with smoked chicken and sweet pepper

You can take smoked chicken fillet, breast or whole chicken. Chicken breast or whole carcass will have, after tinkering, clear of skins and bones. You will need to cut the fillet simply with small cubes. Two large peppers (Bulgarian, sweet, red), too, to prepare, clearing of seeds, and cut into thin bars. Open a jar of horseradish with beets, take a couple of spoons of the contents and mix with two spoons of fatty mayonnaise. Grind a couple of sprigs of parsley and a clove of garlic-add them to the sauce and mix everything. Snacks can be served on the table.