A treat for a festive and everyday table - a salad with wild garlic, egg and crab sticks at home. Step-by-step recipe with a photo. Video recipe.
After a long winter, fresh vegetables and herbs are a real feast for the palate. Today we'll talk about the very first greenery - about green leaves of wild garlic. This herb has a pronounced garlic flavor and aroma, while it is tender and slightly sweetish. Therefore, if you are a lover of garlic and are good about herbs with a garlic taste and smell, then this herb is definitely for you.
In addition, this plant contains a large amount of vitamins and nutrients. Mass harvesting of wild garlic usually lasts no more than 1-1.5 months. Then the plant begins to bloom, shoot arrows, becomes very sharp and bitterness accumulates in the leaves. Therefore, when buying wild garlic, look inside the bunch to make sure there are no arrows and flowers.
Ramson is very tasty to eat fresh, just eating hot bread. But you can cook various dishes with it. Today we will prepare a light salad with wild garlic, egg and crab sticks for everyday and festive menus. It will be a great addition to potato dishes, and you can also take it with you to a picnic, to a barbecue.
- Caloric content per 100 g - 52 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Ramson - 20 leaves
- Eggs - 3 pcs.
- Crab sticks - 3-4 pcs.
- Mayonnaise - for dressing
- Salt - 1/3 tsp or to taste
Step by step cooking salad with wild garlic, egg and crab sticks:
1. Remove the wrapping from the crab sticks and cut into small cubes.
If the crab sticks are frozen, defrost them first. Do not use a microwave oven for this. Thaw them at room temperature.
The taste of the salad is influenced by the quality of the sticks. They should be firm, smooth, even and not wrinkled. If they break, it means that they have been repeatedly thawed and frozen. When buying them, pay attention to the composition. The first on the list should be "surimi". If “surimi” is on the second place, then the amount of fish in the sticks is minimal, and it is better not to buy such a product.
2. Boil eggs hard-boiled for about 8-10 minutes after boiling water. With longer boiling, the protein will become too hard, and the yolk will lose its bright yellow color. To boil the eggs, be sure to rinse them under running water so that no dirt remains on the surface. Place them in cold water and with it heat it on the stove over medium heat. Then the finished egg will remain intact. If it is immersed in hot water directly from the refrigerator, it will most likely burst. Take a small cooking container so that the eggs do not beat each other.
Transfer the cooked boiled eggs to a container with cold water and leave for a while to make them easier to clean. Cut the peeled eggs into cubes and add to the bowl of crab sticks.
3. Place wild garlic greens in cold water for 5 minutes and rinse thoroughly. Then pat dry with a paper towel. Remove the film from the legs and cut off a small part of the stem. Cut the leaves with the remaining stem thinly. The early plant consists of whitish crispy stems and thin green leaves, so slicing will be the optimal shape.
4. Place all food in a deep bowl. Season with salt and mayonnaise. Add no more than 2 tablespoons of mayonnaise to keep the salad green and the overall fat content of the dish moderate. Instead of mayonnaise, you can use sour cream or any other complex component sauce.
5. Stir the salad and refrigerate for 15 minutes. Serve the salad with wild garlic, egg and crab sticks in portioned bowls or in a salad bowl. For decoration, you can use gherkins, wild garlic leaves, dill sprigs, slices of fresh cucumbers.
