Jewish salad "Jewish appetizer with melted cheese and garlic". Jewish appetizer with melted cheese and garlic

2016-02-19

Hello my dear readers! It so happened that in the first years of my life in Transcarpathia, my culinary knowledge was often enriched with the help of my neighbor, Rosalia Katz. Rosico-neini was known as an excellent cook, but to get from her the right recipe it was almost unrealistic. And it doesn’t matter if the matter concerned the preparation of her famous one or someone tried to find out how she prepares any Jewish salad.

Rosa loved florid formulations, and at her second sentence she already wanted to run to hell, if it was not right, this recipe. Neighbors have long known this feature of hers, but still periodically made heroic attempts to find out how she cooks this or that delicious Jewish dish. Now, it would seem, Rosika's simple salad of melted cheese, eggs and garlic turned out to be tastier than the others. Why? She herself said that it was seasoned with her sarcasm - since this dish has nothing to do with Jewish cuisine! Here is Aierzvibele - he has, but this "imposter" does not.

However, this fact did not prevent her from preparing a salad that “adhered” to Jewish cooking quite often. Rozin's husband Shomu simply adored the appetizer seasoned with an unimaginable amount of garlic and called it at home in the Czech manner "anointed". Under this name, the salad has taken root in my kitchen. Often running to a neighbor, I just watched what and how she was doing. Such a simple trick helped me master quite a few delicious Jewish dishes. Chowlent, gefilte fish, semolina kneidlich for chicken broth and many others.

For example, you cook Jewish dishes, and which ones? I cook most of the time chicken bouillon with semolina dumplings. AT Transcarpathian cuisine he is quite popular. I beg you, my dear readers, send your recipes with photos - I will supplement this and other articles with them with great pleasure. Now, first of all, I will tell you the recipe for a Jewish classic salad in our understanding.

Jewish salad with cheese, egg and garlic

Ingredients

100 g of processed or hard cheese.
3-5 eggs.
1-3 cloves of garlic.
Mayonnaise.

How to do

My remarks

The dish itself is easy to prepare. But sometimes it can be very difficult to peel the eggs. I recently read (unfortunately, I forgot on whose blog) about original way cleaning. The egg should be broken from the side of the spout, remove the shell, about the size of a fingernail.
Then break it from the side of the “butt” and remove the shell in the same way.
Bring to your mouth, blow from the sharp end. After that, calmly peel and rinse the egg. Of course, this is only worth doing if you are preparing a salad for yourself and loved ones.
You can supplement the ingredients with one small, grated carrot.
Cheese and eggs can not be rubbed, but mashed with a fork or chopped special vegetable cutter.

Jewish lettuce salad

Ingredients

Head of any lettuce.
100 ml of water.
1 tablespoon of vinegar.
Half a tablespoon of sugar.
Half a teaspoon of salt.

How to cook

Egg and onion salad Eierzwiebele

Ingredients

5 pieces of eggs.
50 g goose lard.
1 large onion.
Ground black pepper.
Salt.

Cooking

Hard boil eggs, cool.
Peel the onion, cut into cubes.
Mix the onion with eggs, goose fat, cut into any pieces.
Salt, pepper, serve with fresh bread.

My remarks

Goose fat can be replaced with slightly softened butter- apologists for Jewish cuisine, please don't hit me, but it's also delicious. Let's call this liberty just a salad with egg and butter.
You can add some green onions. Now many people grow greens at home in winter.

That's all for today! As always, I look forward to your comments and recipes. I would be very grateful if you share the article in in social networks and subscribe to my newsletter. I promise that there are many interesting things ahead of us.

This appetizing spicy snack with garlic and cheese enjoys well-deserved popularity. It is also called "Jewish appetizer" or "Jewish salad". I remember her from childhood at all holiday tables. If you, among the current food abundance, have forgotten this spicy, fragrant snack I would like to remind you of her today. Preparing a Jewish salad according to the classic recipe is as easy as shelling pears and, literally, in a few minutes. You can cook it very quickly if unexpected guests are on the doorstep. Moreover, all necessary products we always have in the fridge.

You can use any hard cheese to make this appetizer. Or maybe melted cheese. Today I am preparing a Jewish salad and I invite everyone to take part in this. Hope you enjoy my recipes.

In this article:

Jewish salad - a classic recipe with melted cheese and garlic

The garlic was peeled and finely chopped, and then crushed it with the blade of a knife. Or you can push through the press. Adding garlic to a bowl grated cheese. The eggs are already boiled. They need to be cooled down and cleaned. Eggs are also on a grater and pour into the same bowl. Now salted, peppered and seasoned with mayonnaise. How to cook homemade mayonnaise, I tell . Salt should be very careful, because mayonnaise is salty and cheese too. Thoroughly mix all the ingredients. Our spicy, Jewish appetizer with cheese and garlic is ready. As you can see, it is quite easy and fast to prepare it. Serve as a salad in a salad bowl, garnished with greens or an egg flower. And you can spread on bread and serve on a plate like sandwiches. And now it’s also very tasty to spread this appetizer on slices of tomatoes. So and so delicious.

In the next video, Svetlana Chernova shows the preparation of Jewish salad in great detail.

Jewish salad with melted cheese, eggs and garlic - video recipe

For today, I have everything about the Jewish salad. I wish everyone bon appetit And I thank those who cooked with me today! Write in the comments if you liked my Jewish salad recipe, and what would you like to add to it?

Salads are firmly rooted in the menu of every person. It's hard to imagine today festive feast without the traditional Olivier, gentle Mimosa or the beloved Fur Coat. Among the abundance of snacks, deservedly popular is jewish salad. The dish is famous for its versatility: it can be spread on bread, eaten on its own, used as a filling for tartlets or stuffed with pita bread, tomatoes and crab sticks.

Spicy tenderness

Jewish salad has been known for many years. Even after many years, in the age of exquisite and sometimes luxurious foods, this savory snack does not lose its popularity. This is not at all surprising, because inexpensive salad preparing for minutes, looks great, has a gentle and at the same time spicy taste.

The variety of options for serving Jewish salad makes it in demand at every celebration. Crispy croutons with melted cheese and garlic, soft lavash stuffed with spicy snack, air tartlets with cream filling and many other dishes are pleasing to the eye and give real pleasure to all gourmets.

The main component, on which the taste of the finished salad will depend, is the most common processed cheese OK. When purchasing a product, you should pay attention to its quality. For snacks, you must use only real processed cheese, its substitutes will only spoil the taste of the dish. The surrogate has a denser structure and saturated White color, while natural ingredient yellowish and soft to the touch.

From the many types of processed cheese, you should choose more hard varieties: Friendship, Russian and Dutch. They are easier to grind and less stick to kitchen utensils. If the cheese is too soft, it must be sent to freezer for 30-40 minutes and then recycle immediately.

Another main ingredient is garlic, thanks to which the salad has a bright and piquant taste. The amount of the product can be varied at your discretion: the more it is, the spicier the appetizer will turn out.

Modern chefs offer to diversify the taste of the traditional Jewish salad with carrots, hard cheese, chicken, mushrooms and fresh herbs. With such additives, the dish turns out to be more elegant and interesting.

Mayonnaise is a classic dressing. For perfect taste and type, it is recommended to use the sauce with the highest percentage of fat content.

Having prepared all the ingredients, you can start cooking the Jewish salad. Recipe classic appetizer and her modern analogues will help you complete this task in a matter of minutes.

Space - the classic version

It is said that this type of snack was first prepared in Israel. It is unlikely that it will be possible to find out whether this is really so, but it is still worth preparing a Jewish salad with melted cheese and an egg. A spicy, literally melting in your mouth appetizer is suitable for spreading sandwiches, an additional dish for dinner and a festive treat.

Ingredients:

4 processed cheese;
4 boiled chicken eggs;
2 cloves of garlic;
mayonnaise.

Cooking:

Free processed cheese from packaging and grate on the largest grater.
Peel, rinse and chop the eggs like cheese.
Remove the husk from the garlic, wash the cloves, dry and pass through a press.
Combine all ingredients in a deep bowl, season with mayonnaise and mix thoroughly.

Decorating tip: take large bell peppers of different colors and carefully remove the seeds from them, trying not to damage the shape of the vegetable - it should remain intact. Fill the resulting holes ready salad, tamping it down well. stuffed peppers send to the refrigerator for several hours. Using a large sharp knife, cut the vegetables into circles about 1 cm thick. Put on big dish, garnish with fresh herbs and serve.

Jewish carrot salad

To make the salad not only tasty, but also elegant, you should use the recipe for a Jewish appetizer of cheese with garlic and carrots. The beautiful marble shade of the dish will decorate any feast. Delicate, slightly sweet aftertaste with piquant note garlic will please all relatives and friends.

Products:

Process:

Wash the carrots well, place in a saucepan and pour cold water. send to medium fire, bring to a boil, then reduce the flame. Cook for about 30-40 minutes until fully prepared. Cool down.
Grind the peeled eggs on a medium grater.
With processed cheese remove the package, and then grate on a large grater.
Peel and mince the garlic with a fine grater.
Remove the peel from the cooled carrots and chop on the smallest grater. For a more distinct taste of the vegetable, you can use the average size of the kitchen appliance.
Move all prepared products into a deep container. Add mayonnaise, salt and pepper to taste. To stir thoroughly.

Design Tip: beautiful snack with carrots can be used for filling tartlets, spreading croutons, toast and waffle cakes. The latter must be greased with salad, laying out a dish in the form of a cake. Send in the refrigerator for 4-5 hours so that the food is well soaked.

Original appetizer with champignons

If you want something refined and original, mushroom will come to the rescue. jewish snack. The champignon recipe requires a little more time to cook, but it will more than pay off. luxurious taste dishes. If, however, use Forest mushrooms, then the salad will turn out to be truly royal!

Ingredients:

Cooking:

Decorating Tip: Cut medium tomatoes in half and scoop out the pulp. Stuff the remaining "cups" with salad with mushrooms. Garnish with a sprig of parsley and a plate of champignon.

Gourmet salad Three cheeses

very appetizing and unusual salad from three types cheese. fused product gives tenderness, sausage - original smoked taste, Adyghe - sophistication. The highlight of the appetizer is an interesting spicy dressing.

Products:

300 grams of sausage cheese;
100 grams of Adyghe cheese;
100 grams of processed cheese;
4 cloves of garlic;
200 grams of mayonnaise;
2 teaspoons of Caucasian adjika;
dried dill and parsley.

Products:

Decoration tip: form the resulting snack into balls the size of Walnut. In order for the mass not to stick to the hands, they can be slightly moistened with water. hard cheese grate on a medium grater and roll the balls in it on all sides.

Jewish appetizer with hard cheese

Processed and hard cheeses are in perfect harmony with each other. And if you diversify this combination with fresh herbs and fragrant garlic, you get just a delicious meal. Hard cheese for such a salad should be quite salty, then the perfect result and rich taste will be achieved.

Ingredients:

200 grams of hard cheese;
3 processed cheese;
2 boiled eggs;
3-4 cloves of garlic;
a bunch of fresh dill;
mayonnaise.

Cooking:

Design Tip: crab stick gently unroll and brush the entire inner surface with lettuce. Wrap back and divide into 2-3 parts. Garnish the top of the crab stumps with a sprig of dill.

Chicken variant

This appetizer will be appreciated by all meat lovers. The most tender chicken breast combined with melted cheese and garlic, they will give you an unforgettable meal experience. To make the taste of the dish more original, you can use smoked poultry meat.

Products:

Process:

Wash the chicken breast, place in a small saucepan and cover with water. Send to the stove and bring to a boil. Remove the formed foam. Add salt, a few laurels and 2-3 peas allspice. Make a moderate fire and cook for 25-30 minutes until the meat is fully cooked. Take out and cool. Cut into small cubes.
Remove the cheese from the package and chop in small pieces.
Finely chop the peeled eggs.
Peel and grate the garlic.
Place all ingredients in a blender bowl and, turning on medium speed, turn into a homogeneous mass.
Rinse and dry the parsley. Finely chop.
Put the cheese-meat mixture in a deep plate. Add fresh herbs and mayonnaise. Mix well.

Decoration tip: the whole surface thin lavash lubricate the resulting snack. Roll up tightly and refrigerate for a few hours. You can add thinly sliced cucumber (fresh or pickled), evenly distributing it over the entire greased surface of the pita bread.

Little tricks

Making Jewish Salad with Cheese and Garlic is easy. The snack does not require expensive products or special approach to cooking. In order for the salad to always look great and have an amazing taste, it is enough to follow a few simple rules:

Even the most ordinary and familiar salad will sparkle with new flavoring paints if you experiment a little with its ingredients. And if you properly arrange the serving of the dish, it certainly will not be equal. Fantasize with pleasure and bon appetit!

Attention, only TODAY!

Jewish salad, in its classic version, is the Ogonyok salad, well known to the inhabitants of the post-Soviet space. Everyone knows him, but not many people know that his roots came from the promised land. The only difference between the sparkle and the Jewish salad is that the Jewish salad is more tender, since it contains an egg.

Despite the fact that there is a strict recipe for preparing Jewish salad, progress does not stand still and many Jewish housewives love to improvise in their kitchens. Now you can find recipes for Jewish salads with tomatoes, eggplants and fish.

Be that as it may, the most important thing when preparing dishes of this cuisine is to follow a few simple rules. Firstly, the salad should have a mild, slightly spicy taste; Secondly, it should not contain large pieces; Thirdly, the presence of cheese in it is inherent in Jewish salads.

How to cook Jewish salad - 15 varieties

Jewish salad - a classic recipe

As you know, Jews are very practical, health-conscious and economical people. It is quite natural that classic recipe this national dish contains a minimum of the most simple products the combination of which gives impeccable taste.

Ingredients:

Processed cheese - 4 pcs.
Boiled chicken eggs - 4 pcs.
Mayonnaise - 4 tbsp. l.
Garlic - 3 cloves
Greens - to taste

Cooking:

The main rule in the preparation of this Jewish dish is the maximum possible grinding of products. It is for this reason that eggs, cheese and garlic are three on a fine grater, and the greens are simply chopped very finely. To save time, we grind all the products at once into one container. At the end, add mayonnaise and start working with a spoon to mix all this yummy. Bon appetit!

Hatzilim is purely Jewish food. It is an appetizer salad. The point is that this tasty dish can be eaten simply with bread or supplemented with it meat dishes and use as a snack

Ingredients:

Eggplant - 2 pcs.
sesame paste- 5 tbsp. l.
Onion - 1 pc.
Garlic - 3 cloves
Olive oil - 2 tbsp. l.
Lean mayonnaise- 2 tbsp. l.
Salt, pepper - to taste

Cooking:

Bake the eggplant until fully cooked in the oven. When they cool down, cut them into small pieces. While the main vegetable is baking, we are sauteing the onion and garlic in olive oil. Root crops must first be chopped finely.

We put the prepared eggplant slices, onion with garlic, mayonnaise and spices into the mixer bowl and begin to grind it all. You don't have to use the blender for a long time. It's a salad, not a puree! Bon appetit!

Everyone knows that Jews are very economical people. When they get the maximum benefit for minimal money, most of them arrive in a joyful mood. The salad described below will allow you to come into this state regularly.

Ingredients:

Boiled chicken eggs— 6 pcs.
Green onion - 7 feathers
Sugar - ½ tbsp. l.
Mustard - 1 tsp
Olive oil, salt, pepper, lemon juice - to taste

Cooking:

To prepare such a Jewish treat, you should start with a dressing. To do this, in a small bowl, combine sugar, salt, mustard, lemon juice and olive oil. All this, of course, should be constantly interfered with during the connection and constantly tried. When the dressing has acquired the desired taste, leave it in the refrigerator. Now let's move on to the rest of the ingredients. Chop the eggs and onion to your liking. It is recommended that the egg pieces be slightly larger than the onion pieces. When the work with cutting is over, add dressing to the processed products and start working with a spoon, namely, mix. Here is the "Joy of the Jew" and ready.

Vegetable salads are loved by many and are used in many cuisines of the world as the main ingredient. In hot Israel, this product is also appreciated and given to him leading role in some dishes.

Ingredients:

Fresh tomato - 1 pc.
Green cilantro - 1 bunch
Parsley greens - 1 bunch
Balsamic vinegar - 2 tbsp. l.
Olive oil - 1 tbsp. l.
Salt - ¼ tsp

Cooking:

Grind a clean tomato so that medium-sized cubes are obtained.

For Jewish salad, it is best to use a large young tomato that does not have a tough skin and is not watery.

Next comes the greens. She must carry out cleaning procedures, after which she chop very finely and add to the tomato. Now there is little left to do. We send salt, vinegar, olive oil to the company for these products and mix everything.

Israel is a country with a very hot climate. There are no cold winters. It is precisely because of such climatic conditions that crops are grown there that we consider exotic, namely: dates, figs, etc. It would be foolish not to take advantage of these gifts of nature.

Ingredients:

Leek - 4 stalks
Dates - 5 pcs.
Peeled pistachios - ½ cup
Garlic - 4 cloves
Olive oil, balsamic vinegar, Brown sugar, salt, pepper - to taste

Cooking:

Coarsely chop the onion and garlic and fry in oil with the addition of sugar. When the vegetables are golden, remove them from the heat and transfer to a deep plate. Add chopped dates and pistachios to the cooled fried ingredients.

Now salt, pepper, season with vinegar, mix and send all this goodies in the refrigerator for 30 minutes.

To make the salad more tender, you can remove the skin from the dates.

It so happened that in the kitchens different countries there are very similar dishes. Sometimes it’s not even possible to figure out which cuisine this or that dish belongs to. So the Emigrant salad got such a bright name because it is not entirely clear what cuisine it comes from. Whether with Jewish, whether with Greek.

Ingredients:

Boiled chickpeas - 2 cups
Purple onion - 1 pc.
Lemon - 1 pc.
Zira ground - 2 tbsp. l.
Olive oil, salt, pepper, dill - to taste

Cooking:

We chop the peeled onion so that we get thin rings of the same size. We spread the onion in a beautiful bowl. In the wake of him we send a lemon chopped on small cubes, chopped dill and chickpeas. Now it remains only to add seasonings to the salad and season olive oil. That's all. After 40 minutes of rest in cool place the dish is ready to be served.

Such a meaningful name this dish received for several reasons. First, he needs the simplest products; Secondly, it is extremely easy to prepare.

Ingredients:

Processed cheese - 100 gr.

Boiled chicken eggs - 3 pcs.

Mustard, mayonnaise, black ground pepper- taste

Cooking:

Grind eggs with cheese with a fine grater into one common deep container.

To make the cheese easier to rub, it needs to be slightly frozen in the freezer.

The final touch in the preparation of this Jewish dish is the addition of mustard, mayonnaise, pepper to the already processed food components and mixing.

Who doesn't love different surprises?! Of course everything. It’s just that not all housewives have enough imagination how to cook a delicious dish and serve it effectively to the table. The Jew's Box will help in this matter like no other dish.

Ingredients:

Processed cheese - 3 pcs.
Boiled chicken eggs - 3 pcs.
Garlic - 3 cloves
Eggplant - 2 pcs.
Mayonnaise, olive oil, salt - to taste

Cooking:

Grind cheese, eggs and garlic as small as possible. To do this, you can use a fine grater. Next, season them with mayonnaise and mix. We spread the finished salad in a slide. We cover the resulting hill with fried eggplant slices so that the salad is not visible. An edible box with a secret is ready.

Everyone loves salads, but what should you do if you want to have a salad in nature, or give it to your child at school? There is an exit! You just need to wrap your favorite salad in pita bread. In this case, it can be carefully stored for several hours and it will also be easier to eat it. And besides, pita bread is the same bread, and this makes a snack a full-fledged act of eating.

Ingredients:

Lavash thin - 1 pc.
Carrots in Korean - 100 gr.
Boiled chicken eggs - 2 pcs.
Processed cheese - 2 pcs.
Smoked chicken leg- 1 PC.
Mayonnaise, dill - to taste

Cooking:

Grind eggs and meat to the size of thin straws. We add cheese, carrots, and finely chopped dill, mashed to a mushy state. We begin to mix these products with each other and during mixing we gradually introduce mayonnaise. When all this mass becomes a homogeneous consistency, we lubricate one surface of the pita bread with an even layer. Now it remains only to twist the pita bread into a tube and cut into portions.

The recipe for the dish described below belongs to the category of Jewish dishes. However, unlike traditional Jewish salads, there are no eggs in it, and processed cheeses are replaced with ordinary hard cheese.

Ingredients:

Garlic - 3 cloves
Hard cheese - 250 gr.
Mayonnaise - to taste

Cooking:

All ingredients must be finely chopped. To do this, crush the garlic with the help of a garlic press, and rub the cheese on the smallest grater. When cheese and garlic are prepared, add mayonnaise to them and begin to mix it all well with a spoon.

The royal dish cannot but be delicious, because the kings are always served only the best! Jewish kings in this case I don't give in to the hard ones.

Ingredients:

Lavash thin - 1 pc.
Trout fillet (slightly salted) - 200 gr.
Cream cheese- 200 gr.
Lemon juice, pepper, green onion, parsley - to taste

Cooking:

Mash the cheese with a teaspoon. During such a “warm-up”, we introduce chopped greens, lemon juice and pepper into it.

Lubricate the spread pita bread with the prepared cheese mass, and then cover the top with a layer of thin plates of fish fillet. Now we turn this beauty into a tube and cut into pieces of the desired thickness.

Citrus fruits are those fruits that grow in abundance in Israel. It is quite natural that a lot of dishes are prepared from them in this country and salads in this case are no exception.

Ingredients:

Lightly salted salmon fillet - 100 gr.
Lettuce leaves - 2 pcs.
Bulgarian pepper - 1 pc.
purple bow- ½ pcs.
Grapefruit - ½ pc.
Orange - ½ pc.
Lemon - 1 pc.
Salt, red pepper, olive oil - to taste

Cooking:

Chop salmon fillet so that medium-sized pieces are obtained. Tear lettuce leaves and chop into thin strips bell pepper. Onions should be cut into half rings. In citrus fruits, remove the skin and all the films. Slices of these fruits will also have to be cut into several parts. Now we fill all these products with olive oil and lemon juice, salt and pepper. That's all!

The recipe below uses two types of cheese. It is very important when preparing this dish to adhere to the recipe and do not replace products. Otherwise, the taste of food will not be the same!

Ingredients:

Cheese "Vegan" - 200 gr.
Cheese "Tofu" - 150 gr.
mayonnaise vegan soy milk- taste
Garlic - 1 clove
lettuce leaves, Pine nuts- for decoration

Cooking:

We grind the cheeses on the smallest grater, add mayonnaise and garlic passed through the garlic. All this beauty by itself must be mixed well to get a homogeneous mass.

Now ready meal put on a plate with lettuce leaves and sprinkle on top pine nuts. Everything is ready!

The instinct of self-preservation is inherent in almost every living being. Therefore, always Special attention should be given to the food that is present on our table. If it consists of vegetables, and especially beets, then such food will only benefit.

Ingredients:

Boiled beets - 3 pcs.
Lightly salted cheese - 70 gr.
Nuclei walnuts— 15 pcs.
Garlic - 2 cloves
Sour cream, salt, pepper - to taste

Cooking:

Rub all ingredients through coarse grater. Naturally, this manipulation should not be done with loose and liquid products. When they are crushed, we combine them with these very loose and liquid components of the salad and mix. Here the Jewish salad is ready.

Salad "Shuba" is familiar to everyone. In Jewish cuisine, there is an interpretation of this famous dish in your own way. The recipe for such an interpretation is presented below.

Ingredients:

Processed cheese - 2 pcs.
Carrots - 2 pcs.
Boiled chicken eggs - 3 pcs.
Garlic, mayonnaise - to taste

Cooking:

Eggs, carrots and curds should be chopped. To do this, we use a large grater. Now with wiped products we proceed as follows. We leave the carrots in a separate plate, and combine the cheese with eggs, mayonnaise and chopped garlic. After mixing, you should get a very thick mass. It is from this mass that we form balls of the desired size, and then roll them in carrots. That's all! When serving, salad balls can be decorated with herbs.

For any holiday table.

By the way, this is not only a salad - such an appetizer can be spread on a slice of bread: it turns out a wonderful sandwich. Another Jewish salad of processed cheese, eggs and garlic is often used as a base in other appetizers: in lavash rolls, stuffed eggs, sandwiches with red fish, etc.

If you are not yet familiar with this dish, I will be happy to share its preparation with you.

Ingredients:

1 egg;
1 processed cheese (100 grams);
1 clove of garlic;
2 tbsp mayonnaise;
salt, pepper to taste.

For the recipe, we need to boil hard-boiled eggs, that is, those that have not only protein, but also hard yolk. Such eggs must be boiled for 10 minutes - after this time they will be as we need. Cool the eggs and clean. And then three on a grater and protein, and yolk.

The next main ingredient is processed cheese. It can be pasty - in this case, nothing needs to be done with it. immediately mix with the grated egg. But most often for Jewish salad I use processed cheese in a block. Here it needs to be grated. If the cheese is high in fat, then it is very tasty, but rubbed poorly. Put it in the freezer for 5-10 minutes, and after such cooling, it will grate quite easily.

We have prepared the main ingredients for the Jewish salad, it remains only a little - to combine them. We spread the grated egg and processed cheese in one container - a plate or bowl.

Add garlic to them, passed through a garlic press or chopped very, very finely.

Let's not forget the mayonnaise. By the way, it is better to do it yourself - at home, it is much more useful than its store counterparts.

Mix all the ingredients for: egg, cheese, garlic and mayonnaise. By the way, it is best to mix such a salad with a fork, not a spoon. Tasting the salad - you might want to add some salt and black pepper to it.

That, in fact, is all - our Jewish salad is ready.
As I said, it can act as one of the components in other snacks. As an example, I will give you tomatoes with Jewish salad.

And sandwiches with Jewish salad of cheese and garlic - it's so great!