Jewish salad is a name that brings together dozens of dishes, mainly fish, baked vegetables, or nuts. If you want to get acquainted with the national cuisine, prepare a dish a la eggplant caviar according to the classic recipe. Or make one of the cheese snacks, which have the same name, but are only prepared in Russia.
Real Jewish salad recipe
Ingredients:
- 4 eggplants;
- 4 tomatoes;
- 2 red bell peppers;
- 1 head of onion;
- 4 cloves of garlic;
- 2 tbsp. vegetable oil;
- a pinch of ground black pepper;
- salt.
Wash all vegetables and pat dry on a tray. Place the eggplants on a baking sheet and bake at 200oC until tender, 20 minutes. Cool them a little, peel off the peel and chop the flesh, or simply mash it with a fork. Peel and slice tomatoes and bell peppers.
Peel the eggplants while they are still warm; it is much harder to do this with cooled vegetables.
Peel the onion and garlic and chop. Combine all the ingredients of the Jewish salad, season it with vegetable oil, salt to taste and season with black pepper. Transfer it to a large salad bowl or arrange in portioned cups and garnish with tomato slices or herbs.
Jewish salad "in Russian"
Ingredients:
- 200 g of hard unsweetened cheese;
- 2 hard-boiled chicken eggs;
- 3-4 tbsp. mayonnaise;
- 2 cloves of garlic;
- salt (optional).
Grate the cheese and peeled eggs on a fine grater and mix thoroughly. Add garlic cloves crushed in a special press to this mass and season with mayonnaise. Add salt to the salad, if necessary, and fill the pitched tomato pots with it. Or simply spread the cheese mass over tomato circles or croutons, garnish with parsley and serve as a snack.
To give the Jewish cheese salad a more creamy flavor, replace half of the hard cheese with processed cheese. Remember to freeze it before cooking to make it easier to grate.
Jewish salad "2 cheeses"
Ingredients:
- 80 g of lightly salted sheep cheese and feta;
- 2 green bell peppers;
- 1 lemon;
- 1 cucumber;
- 1 stalk of leeks;
- 30 g of parsley;
- 2 tbsp. olive oil;
- a pinch of ground black pepper;
- salt.
Chop the leeks, sweet green peppers and cucumber into small cubes. Cut both types of soft cheese into small rectangles. Use a sharp knife to prevent the food from turning into mush. Mix all the ingredients in one bowl, sprinkle with parsley, add olive oil, fresh lemon juice, pepper, salt and stir gently. Serve 2 Cheese Jewish Salad with brown toast.
