2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Easter table is supposed to be rich and plentiful, but also delicious so that it can entertain the whole family. Traditionally, on this holiday, in addition to eggs and Easter cake, there should be Easter salad, rabbit or lamb.
Here are some recipes for classic Easter salads:
1. For the classic lettuce you need a bunch of lettuce, a bunch of fresh onions, a bunch of radishes, half a bunch of fresh garlic, 100 grams of cheese, 2 tbsp. olive oil and two eggs.
All products are cleaned and washed well. The salad can be cut with a knife, but it is better to chop it so that it does not wrinkle and stay fresh longer. Radishes are cut into circles or semicircles, onions and garlic are cut into small pieces. They are added to the chopped lettuce and a little salt and olive oil are added to them.
Then add the diced cheese and olives (optional). Again, mix everything well, then arrange the eggs, cut into octopuses or planed, on top. This is one of the most traditional Easter salads.
2. Potato salad with cucumbers, which requires a kilogram of potatoes, 4 eggs, 2 cucumbers, 200 grams of mayonnaise, 300 grams of cheese and 200 grams of yogurt, a little lemon juice.
Boil the potatoes (unpeeled) and the eggs (separately) and leave to cool. Once the potatoes are well cooked and cooled, they are planed, on a large grater, in a large bowl and seasoned with a little lemon juice and salt. In the same bowl, grate the cheese, cucumbers and peeled boiled eggs on top of the potatoes without stirring.
In a separate bowl, mix the mayonnaise and yogurt well. When well beaten, pour the mixture over the potato salad and leave for 20 minutes to taste well, without stirring again. It can then be sprinkled with a little parsley if desired and served.
3. A classic potato salad is made with a kilo of potatoes, 4 medium-sized onions or 2 bunches of fresh onions, a pinch of salt, 6 tbsp. oil.
Photo: Diana Kostova
Put the potatoes unpeeled in a saucepan and leave on the stove until cooked. When well cooked, leave to cool. During this time, the onion is cut into medium-thick crescents if they are onion heads or not very finely if they are fresh onions.
Cut the potatoes into medium-sized cubes and add the onions. Leave a tablespoon of oil on a hot plate in a small bowl to heat it vigorously.
Finally, sprinkle the potatoes and onions with salt and hot oil and mix well. If desired, the onion can be replaced with leeks. Sprinkle with parsley to taste. Another delicious and classic Easter salad.
If these ideas were not enough for you, see more suggestions for delicious Easter salads.
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