A quick step-by-step recipe - salad with wild garlic, Chinese cabbage and poached egg at home. How to cook, ingredient combinations, calories and video recipe.
Finally, green fresh leaves of wild garlic appeared on the market, similar in shape to a lily of the valley. This is a real storehouse of vitamins, which are lacking after a cold winter. I suggest making a salad with these juicy leaves that taste like garlic. Traditionally wild garlic is combined with cucumbers and boiled eggs. But I love experimentation and combine this green herb with different foods. I have a small head of Peking cabbage in the refrigerator, which I decided to make friends in the same dish with wild garlic. I also decided to cook the traditionally hard-boiled egg in a different way - poached.
In my opinion, the salad with wild garlic, Chinese cabbage and poached egg, supplemented with fresh green onions with radish and seasoned with aromatic sauce, turned out to be very tasty. Therefore, if wild garlic grows in your summer cottage, be sure to prepare this light and fresh spring salad. If desired, the salad can be supplemented with fresh cucumber or radish. Vegetables will add additional satiety, juiciness and freshness.
- Caloric content per 100 g - 76 kcal.
- Servings - 2
- Cooking time - 20 minutes
Ingredients:
- Peking cabbage - 3-4 leaves
- Green onions - 5 feathers
- Soy sauce - 2 tablespoons
- Ramson - 15 leaves
- Daikon radish - 100 g (optional)
- Eggs - 2 pcs. (for 2 servings)
- Mustard - 1 tsp
- Vegetable oil - 2-3 tablespoons for refueling
- Salt - 0.5 tsp or to taste
Step by step cooking salad with wild garlic, Chinese cabbage and poached egg:
1. Remove the required number of leaves from the cabbage head. Wash them under running cold water, dry with a paper towel and cut into thin strips. Also cut the white dense base, because it is there that the maximum amount of vitamins and all the juiciness of the vegetable is found.
2. It is better to use the first young ramson. The early plant consists of whitish crispy stems and thin green leaves that are not yet fully unfolded.
Dip the wild garlic greens in a bowl of cold water for 5 minutes and rinse thoroughly so that there is no dirt left in the places where the leaves join. After all, this herb grows in the forest and is often sold off the ground. The most convenient way to wash the leaves is in a colander. If you collect wild garlic in the forest yourself, do not confuse it with lily of the valley leaves, because these plants are very similar. Rub a leaf of wild garlic with your fingers, and you should hear the sharp and bright garlic aroma that the plant possesses.
Then dry the leaves with a paper towel. Remove the film from the stems and tear off the flower sprouts (peduncles), if they have already appeared, because they are not needed for the dish. From each leaf, partially cut off the tough, white, dense part of the petioles. Thinly cut the leaves with the remaining petioles. Send them to the bowl with the cabbage.
3. Wash green onions, dry with a paper towel and chop finely.
4. Peel the daikon radish, wash and dry with a paper towel. Cut the vegetable into thin strips so that all vegetables are cut equally. Its use in a salad is optional, but optional. I like it for its bright and juicy taste.
5. Prepare the salad dressing. To do this, combine soy sauce, mustard and vegetable oil in a small container. You can add lemon juice, wine vinegar here. And pasty mustard can be replaced with grain mustard.
6. Stir the sauce with a fork until smooth.
7. Season the food with the sauce and stir gently. Taste the salad and season with salt if necessary. Before filling it with a dressing, do not salt, otherwise you risk oversalting. Since the dressing contains soy sauce, and it is quite salty.
8. Place the prepared salad on serving bowls and add the poached egg. To boil it, put a small pot of water on the fire, bring to a boil and pour in the vinegar. Stir the water to form a funnel. Break the egg and pour the egg into this funnel. Cook for 1 minute.
You can make a poached egg in an easier way. For example, pour it into a bag, tie it in a knot and put it in a pot of boiling water. The cooking time is also 1 minute. Another way is to pour the egg into a bowl of room temperature water and microwave for 1 minute at maximum power.
Serve the prepared salad with wild garlic, Chinese cabbage and poached egg immediately after cooking. It is not customary to cook it for future use. Such a dish is suitable for a family dinner, and for a festive feast, replace poached eggs with just boiled eggs.
