A step-by-step recipe with a photo of making a salad with wild garlic, cabbage and an egg at home. Nutritious salad and low calorie content. Video recipe.
It's spring now, which means it's time for interesting recipes for delicious salads with fresh vegetables and herbs. Each salad has its own characteristics. But since the very first spring herb is wild garlic, we use it for today's dish. The wild garlic salad is unique both in its taste and aroma reminiscent of garlic and in its simplicity of preparation. Even a small amount of leaves added to the salad will change the taste of the dish, add a piquant note and enrich the dish with vitamins. In addition, this plant is very useful.
Salads are usually prepared with wild garlic in spring, when the first grass appears. Young wild garlic is especially tasty and not too harsh in taste. Usually this useful plant is not grown in greenhouses, but harvested in the forest. Therefore, there may be dirt on the leaves and it is important to wash them well. And if you want to collect wild garlic on your own in the forest, then do not confuse them with lilies of the valley, because the leaves are very similar in appearance. But lilies of the valley cannot be eaten. In order not to confuse the plants, rub the leaves with your hands: from the wild garlic you will immediately hear the smell of garlic.
They combine wild garlic with various products. I suggest making a salad with wild garlic, cabbage and egg, complemented by fresh cucumber and a spicy sauce. Young leaves of wild garlic in combination with other vegetables and herbs will balance the taste of the dish. Such a fresh salad is a storehouse of nutrients. It goes well with various dishes like grilled or stewed meat or fish. It goes well with any side dishes: rice, buckwheat, potato dishes.
- Caloric content per 100 g - 45 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Ramson - 20 branches
- Cucumbers - 1 pc.
- French grain mustard - 1 tsp
- Young white cabbage - 200 g
- Green onions - 3-5 feathers
- Eggs - 1 pc.
- Salt - pinch or to taste
- Refined vegetable oil - 2-3 tbsp.
- Soy sauce - 2 tablespoons
Step by step cooking salad with wild garlic, cabbage and egg:
1. Remove the top leaves from the white cabbage. they are usually dirty. Wash the head of cabbage and dry with a paper towel. Cut off the required amount for the salad and chop into thin strips with a knife. Squeeze the chopped cabbage with your hands several times so that it lets out the juice, then the salad will become juicier. Transfer the cabbage to a deep bowl. In addition to white cabbage, Peking cabbage is suitable, preferably young.
2. Wash the cucumbers, dry with a paper towel, cut off the ends on both sides and cut into thin quarter rings. Send the gherkins to the bowl with the cabbage.
If the cucumber has a thick, tough skin, it is advisable to cut it off with a knife or vegetable peeler.
3. Wash green onions, dry and chop finely.
4. Place the first young wild garlic with bright green leaves, which have not yet fully expanded, in cold water for 5 minutes and rinse thoroughly. Shake the leaves to remove excess water and pat dry with a paper towel. Remove the foil from the legs, remove the arrows (peduncles), if any, and cut off the hard and long petioles. Cut the wild garlic into thin strips.
5. Wash the eggs, put them in a bowl of cold water and place them on the stove. After boiling, cook them steep for 8-10 minutes. Remove the eggs from the boiling water and transfer to a bowl of cold water to cool. Then peel them, cut them into cubes and send them to a bowl with vegetables.
If desired, canned corn or green peas can be added to such a vitamin salad from wild garlic, the taste will be much brighter.
6. Add the French mustard to the salad. If not, you can use a paste. Then pour in the soy sauce.
7. Season vegetables with refined vegetable oil. It can be replaced with olive oil. In general, season the salad of your choice according to your taste: with mayonnaise or sour cream, on your own, or mix in any proportion. Also suitable for dressing are yogurt, a mixture of olive oil with lemon juice or vinegar, or more complex dressings (for example, with the addition of honey).
8. Stir the salad and taste. If necessary, bring the dish to the ideal taste: season with salt and pepper. Do not salt it before seasoning with soy sauce, because it is already salty, and you can oversalt the dish.
Serve the salad with wild garlic, cabbage and egg immediately, otherwise the cucumber and herbs will juice up and the salad will become watery and spoil the taste.
