Who said that your favorite salads are prepared only for a holiday? Delight your loved ones with a Jewish cream cheese salad, and you will be guaranteed to be in high spirits!
Since childhood, many remember how they helped their mother or grandmother prepare salads for the festive table, which are probably familiar to everyone. Among these salads is an appetizer that we want to cook together with you. Jewish processed cheese salad is loved by many families. I want to share how this appetizer was prepared with us. She needs the simplest products: processed cheese, eggs, garlic and mayonnaise. Until now, from time to time I delight my loved ones with the spicy taste of this dish, which helps out at breakfasts and during snacks. Put such an appetizer on a piece of toast and you already have something to treat your guests to. As they say, such a dish does not need additional advertising, so let's cook.
- Caloric content per 100 g - 158 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Chicken eggs - 2 pcs.
- Processed cheese - 2 pcs.
- Garlic - 1-3 cloves
- Greens - a small bunch
- Mayonnaise - 3-4 tbsp. l.
- Salt, pepper - to taste
Step-by-step preparation with a photo of Jewish processed cheese salad
1. We pre-boil the chicken eggs hard-boiled, cool and remove the shell. To make it easier to peel the eggs, a minute before turning them off, hit each egg with a spoon to break the shell. And a little later, having already moved the eggs into cold water so that they cool down faster, remember the eggs a little to break the shells even more. We will do this so that the water gets into the space between the egg white and the diaper near the shell. You will see that you can peel an egg in literally one movement. Rub the eggs on a fine grater.
2. We also rub the processed cheese curds on a fine grater, after putting them in the refrigerator for 20-30 minutes. When the cheese is well cooled, it does not stick to the grater at all.
3. Finely chop the washed and dried greens. We clean the cloves of garlic and pass through a garlic press, and if there is no such thing in the house, here is a little advice for you. How to quickly grate garlic on the finest grater and not suffer, cleaning out the remnants between its cloves? Very simple: put a clean plastic bag on the grater. The very first movement of garlic along it will help the iron teeth break through the film, which will stick closely to the metal, and when you are finished, just remove the bag, remove all garlic residues along with the film with a light movement and you will only have to rinse the grater.
4. Salt and pepper the salad to taste and add mayonnaise. If you want the appetizer to be softer and easy to spread, take more medium-fat sauce, and if you like a salad with a denser consistency, then there should be not very much mayonnaise, and the fat content can be 60% and higher.
5. Serve the finished Jewish salad with toast, bread or lavash. We treat our guests and enjoy our favorite spicy snack ourselves.
See also video recipes:
1) How to Make Lean Jewish Salad
2) Cream cheese salad with carrots
