Saruman Salad :)
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Boil the potatoes, eggs. Cut into cubes together with the tomatoes. Add the corn and 3-4 tablespoons of canned peas. Heat the onion with ham and pour over the potatoes. Make mayonnaise, mix everything, season with salt and pepper. for rolls.
It is placed on a salad leaf.
For decoration ... ham rolls filled with salad
Eggplant salad with mayonnaise traditional Romanian recipe
Through beloved appetizers there are many Romanians salads with mayonnaise, sausages and cheeses, peppers stuffed with cream cheese or tomatoes stuffed with eggplant. I think the most beloved dish with eggplant is this eggplant salad with mayonnaise (or without). I say this because not everyone does it with mayonnaise or yolks, respectively.
In our house, eggplant salad with mayonnaise is made only in winter, from baked and frozen eggplants. Those seem to be a little blacker and waterier and need a little help.
In summer we make only simple eggplant salad with oil, onion and lemon juice or a drop of vinegar. Both me and my mother (from whom I learned the recipe) the eggplant salad comes out white and creamy even if we don't put mayonnaise or yolks. See the recipe here.
The thing is, raw yolks are easily perishable and mayonnaise is not a recommended kind in the middle of summer, even if we have refrigerators. It's about the style of feeding that summer is supposed to be lighter.
Eggplant salad with mayonnaise is misleading because it supports much more oil than the classic one, to which it puddles if it is in excess. The yolks create a very stable emulsion that allows the absorption of up to 50% more oil than normal. The Romanian would say that she is "spornica", forgetting the large number of calories in the oil.
My opinion is that that mayonnaise is somewhat extra, making it a nice summer dish. Everyone does as they please, but I am firmly convinced that, many times, this eggplant salad with mayonnaise is made to mask some darker eggplants, maybe poorly baked. However, the only way to a tasty and flavorful eggplant salad is baking eggplants on open fire (grill or stove), a method by which their shell is carbonized and the core remains white, fluffy and fragrant. It doesn't even make sense to have high expectations of baked eggplants or, worse, scalded and skinned.
The charm of eggplant salad is that unmistakable aroma of burn. Just like at baked peppers! It doesn't make sense to bother with the oven either & # 8230 they bake quickly on the stove, placed on metal discs or on the sieve.
When I say eggplant salad with mayonnaise I don't mean mixing a classic eggplant salad (with oil, onion and lemon) with mayonnaise made separately from egg yolks, mustard, oil and lemon! (recipe here). Why soak 2 bowls and why put mustard in eggplant salad? The easiest way is to put the egg yolks on top of the eggplant and mix them together, gradually adding oil. Simple! I hope you haven't thought about the horrors of mayonnaise in a commercial jar!
From the quantities below comes a generous bowl of eggplant salad with mayonnaise, enough for 10 servings. The truth is that we like to eat eggplant salad and the next day after cooking, cold taken out of the fridge.
Three recipes for baked pepper salad that will conquer you instantly!
Baked pepper salad is one of the best summer salads, suitable for any steak or garnish. Here are three recipes for baked pepper salad, which you should not miss, in the high season of peppers that abound in the markets with their multitude of colors!
Three recipes for baked pepper salad
Baked pepper salad is one of the best summer salads, suitable for any steak or garnish. Here are three recipes for baked pepper salad, which you should not miss, & icircn full season of peppers that abound in the markets with their multitude of colors!
1. Recipe Baked pepper salad with tomato and garlic sauce
- 8-10 pcs. bell peppers, yellow
- 3-4 well-ripened garden tomatoes
- 4-5 cloves of garlic
- 1 tablespoon oil
- 1 teaspoon vinegar
- salt to taste
- optional, 1 teaspoon of sugar
Recipe Baked pepper salad with tomato and garlic sauce - Preparation
Bake the peppers on the grill, sprinkle with salt and leave to rest covered with cling film.
See HERE tips and tricks to clean baked peppers, perfectly!
Peeled peppers are placed in a large bowl or salad bowl.
Peel the garlic, grind it in a mortar, sprinkle with salt and rub it with oil as for the juice. Add a little vinegar.
Tomatoes are boiled in boiling water, cleaned and finely chopped, then mixed with garlic. Add a little juice from the baked peppers, or a little sugar.
2. Recipe Baked pepper salad with garlic and anchovies
- 3 capsicums
- 2 donuts
- 1 small can of anchovies & icircn oil
- 4-5 cloves of garlic
- a little vinegar
Recipe Baked pepper salad with garlic and anchovies - Preparation
Bake the peppers, clean and cut into slices.
Peel the garlic and grind 3-4 puppies with salt.
Add the anchovy oil and rub, then match the taste with vinegar and pepper.
Grease the baked peppers with this dressing and add the garlic slices and the anchovy pieces over them.
3. Recipe Baked pepper salad with honey mustard sauce
- 1 kg of capsicum and donuts
- 1 medium onion
- 100 ml oil
- 1-2 tablespoons of vinegar
- 1-2 tablespoons honey
- 1 tablespoon mustard with horseradish
- 1 tablespoon sweet mustard, or classic
- salt to taste
- 1-2 bay leaves
Recipe Baked pepper salad with honey mustard sauce - Preparation
Bake the capsicums and donuts, clean them and let them drain.
Finely chop the scallions and fry them in a little oil. Add the bay leaves and baked peppers, cut into slices.
Prepare a mustard mayonnaise with oil, then add honey and salt to taste.
Add the hardened peppers with the onion and season with vinegar to taste. Mix the mixture well and serve. Can be stored over the winter ( see the recipe here).
Winter salad with mustard
Adriana, thanks for the congratulations and for the suggestion! Three jars of mustard salad are enough for me, so I don't put them into practice, but Diana can try.
. Robert, maybe a little bay, yes look, now it's ready, I took the vegetables, I have to clean them, I soak them in vinegar (no water, right?) And they have to be drained until tomorrow? pfffffffffffff. I am convinced that it is worth so much "mocha", I have double quantities, if I work, to be 6 jars lol
Yes, vinegar should be without water and you should let them drain. You will see tomorrow how much juice will be collected.
But you also thought about the reverse of the medal - if you don't like salad, what do you do with 6 jars? :))
Neaaaaaaaaaaaaaa, we can't help but like it, how greedy we are - now don't think I'm fat :)) it's all over now and until tomorrow, I can't wait to feel what's coming out, I've added another vinegar. I say tomorrow, k?
Robeeeeeeeeeert, a cri-mi-na-la salad came out and thank you for the recipe, but not without adventures. first when I made the vinegar solution with sugar and some mustard and bay leaves and I added some of the vegetables, I felt like I was dying, so "hard" was the solution. so I diluted everything, but after soaking all the vegetables, I was sorry I didn't put any peppercorns, but luckily for me, the mustard I bought was. fast buuun. I also made "mayonnaise" and if I'm sick :)))), I didn't boil it and I poured it over the drained vegetables, PERFECT, it didn't cut me (I think the temperature cut your sauce your). I filled 6 jars and boiled them in the microwave for 30 minutes. Wow, I'm afraid I'm making another double portion.
:)) And I, who was worried that maybe you would wake up with too much salad. When there, I see that you are about to eat only mustard salad all winter: P
It seems that this mayonnaise from mustard gives us all headaches :) I think I had to use a hot mustard too, I used a normal one and it even made me think of taking a sweet one.
Do you really think that's all we're going to pop? you have no idea what I put in the cold box, you say we are about 10 / day at the table.
Mayonnaise, I think it should not be subjected to fire, otherwise it will not be cut, with so much mustard. what do you say ?
I also tasted this salad some time ago and it seemed tasty, but I don't know when it will be his turn, my husband doesn't like mustard :(
I'm waiting for a donation :)))))
Diana, I'm sure you've made a lot of cans for the winter. I looked on the net and I saw recipes in which the mustard is set on fire, so this is just my inexperience)
Claudia, with only three jars I'm not in a position to allow me to make donations: P Maybe you can raise awareness about Diana :))
yesterday I ate this salad for the first time, with a steak, and with sour cream. wire steak. mununata. to whom I ate he also put celery. buuuuunnnnnn
If the salad made you forget about the steak, it means that you have to make the recipe, otherwise in winter you might want it :) I think I would like a little celery too.
Saruman's salad :) - Recipes
Potatoes 1.2 Kg
Onions 2 pcs
Seedless black olives 100 g
Seedless green olives 100 g
Red bell peppers 1/2 piece
Pickled cucumbers 200 g
Get a teaspoon
Fresh dill a link
Juice from 2 lemons
Dijon mustard 2 teaspoons
Olive oil 80 ml
Bee honey a teaspoon
Salt and pepper
Method of preparation
Wash well and then boil 1.2 Kg of peeled potatoes. Add a teaspoon of salt. Boil for 30 minutes with a lid.
Drain the potatoes, wait for them to cool and then peel them. Cut the potatoes into suitable cubes.
Peel and chop 2 onions.
Cut the pickles into rounds.
Cut thin slices of red bell pepper and cut the olives into rounds.
Squeeze the juice from two lemons.
Mix lemon juice with 80 ml of olive oil, two teaspoons of mustard (Dijon), salt, ground pepper and a teaspoon of honey.
In a large bowl put all the chopped and chopped ingredients and add a teaspoon of capers.
Add a bunch of freshly chopped dill and then pour the previously prepared vinaigrette.