"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 found. And this is natural. Where would Soviet friendship cream cheese Druzhba come from in orthodox cuisine? And in modern Israel, such a salad is prepared only by our former compatriots. Moreover, the recipe that has been preserved for decades unchanged (mayonnaise, cream cheese, garlic) today has already been modified and turned into several variations on the main theme: they add grated carrots, herbs, pickled cucumber, mushrooms, smoked chicken, and instead of processed cheese take hard Russian cheese. But let's talk about everything in order.
The recipe is basic. Jewish Salad, as it is
Let's go back to the origins and in 10 minutes we will prepare a dish that is considered traditional.
Four cream cheese and four cloves of garlic rub on a grater. You can skip the ingredients through the grate of the garlic. Add a couple of tablespoons of mayonnaise, add, pepper and mix.
Now you can roll balls from the mass and brew them in paprika or turmeric powder, in sesame seed, in chopped greens.
Tomatoes are stuffed with this salad.
Also, "Jewish Salad" is spread on canapes or croutons.
You can string the balls on skewers along with pickled mushrooms, gherkins, bell pepper, slices of sausage cut into cubes.
The second recipe is the most common
To the named ingredients add boiled eggs grated on a fine grater. The amount everyone chooses to taste. Usually, four to four eggs are taken 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 get too wet. Otherwise, balls will not work (they will creep on a plate). We repeat the rest as in the basic recipe.
The recipe is the third. With hard cheese and carrots
Two raw carrots finely grate. Two cream cheese also rub. 100 grams of hard cheese ("Russian", "Dutch" - it does not matter) also sent to a fine 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 may be two more. To the resulting mass, it is recommended to add chopped smoked chicken or a glass of boiled round rice. Such simple salads whipped up are prepared only ten to fifteen minutes longer. But they will be much more satisfying than a dish prepared according to a basic recipe.
Next will be offered new salads. Although they have a similar name, they have very little in common with the very first recipe described.
The fourth recipe. Jewish Salad with Zucchini
Two zucchini need to be cut into circles and fry, breaded in salted flour.
Fold in portions on four plates. Fresh tomato, too, cut into circles, put on top of zucchini. 200 grams of finely grated cheese mixed with two tablespoons of mayonnaise and two or three slices of chopped garlic. Spread the garlic-cheese mixture on top of the tomato circles. The appetizer is ready.
The fifth recipe. Jewish Salad with Smoked Chicken and Sweet Peppers
You can take smoked chicken fillet, breast or whole chicken. Chicken breast or whole carcass will have to, after tinkering, clean from skins and bones. The fillet will just need to be cut into small cubes. Two large peppers (bulgarian, sweet, red) also prepare, peeled from seeds, and cut into thin bars. Open a jar of horseradish with beets, take a couple of spoons of contents from there and mix with two tablespoons of fat mayonnaise. Grind a couple of sprigs of parsley and a clove of garlic - add them to the sauce and mix everything. The appetizer can be served on the table.