Fragrant spicy garlic is one of the most popular vegetables in our kitchen. It is used for cooking soups, borscht, vegetable puree, various main courses, pastries, salads. The nature of garlic is especially pronounced in its raw form. Only one slice can turn a fresh boring dish into an original and deliciously delicious.
Garlic Salad - General Cooking Principles
Salad with garlic will appeal to vegetarians and meat eaters, lovers of cheese and eggs, nuts and vegetables. You can combine garlic in a salad with almost all products and any dressing: mayonnaise, sour cream, butter, vinegar. Any slice of cheese, sausage, boiled potatoes in combination with garlic can instantly turn into an express version of a light snack.
Salad precedes the main meal, and therefore should be light and whetting appetite. This is the problem that garlic perfectly solves. The general principle of preparing a dish is to mix the crushed ingredients with grated or minced fresh garlic. Heat-treated vegetable for salads is not suitable. Boiled or stewed, garlic loses its sharpness and sharpness, especially valuable in a salad, acquires a sweetish taste.
There are countless recipes for making garlic salad. Grater, garlic, fantasy and five minutes of free time - that's all that is required to prepare this simple, but very appetizing, tasty and healthy dish.
Winter salad with garlic from substandard cucumbers
The simplest way to recycle a crop of overripe or simply substandard cucumbers is to make a winter salad from them. By mixing cucumber slices with garlic, horseradish, vodka and marinade, you can delight your family with an inexpensive but very tasty salad all winter.
Ingredients:
• kilogram of cucumbers;
• 150 ml of vinegar 9%;
• three cloves of garlic;
• half a glass of sugar;
• two tablespoons of mustard;
• a large spoon of salt;
• a small piece of refined horseradish;
• litere of water.
Cooking method:
Prepare cucumbers: wash thoroughly, cut off the yellow thick skin, remove the seed part.
Pour in salt and remove for 12 hours in a cold place to allocate juice. You can just put the dishes with cucumbers in the refrigerator for the night.
Drain the juice, cut the cucumbers into small slices.
Prepare banks.
Lay cucumber slices in layers, alternating with horseradish and garlic.
Boil water with mustard, sugar, vinegar.
Pour the cucumbers in the marinade and put the jars in a pot of boiling water in the neck for sterilization. Sterilize half-liter and liter glass jars for 20 minutes, three-liter half an hour.
Roll up and sue down the neck under a thick blanket.
Salad for the winter with garlic "Spicy tongue"
Winter salad with garlic and eggplants "Spicy tongue" has a spicy taste and magical aroma. Make it easy and fast. Such an appetizer will definitely decorate the winter table.
Ingredients:
two kilograms of eggplant;
• a pound of bell pepper;
• a pound of carrots;
• two hundred grams of onions;
• head of large garlic;
• half a cup of vinegar 9%;
• a large spoon of salt;
• two large spoons of sugar;
• a teaspoon of ground black pepper;
• 150 ml of sunflower oil;
• two liters of water for the marinade.
Cooking method
Wash vegetables, peel.
Cut eggplant into small cubes.
Cut peeled peppers into small strips.
Onions or shallots cut into half rings.
Grate a thick juicy carrot with long thin sticks, as for Korean carrots.
Boil eggplant for 10 minutes, put in a colander.
Chop the garlic in a press machine or chop finely with a knife.
Prepare the marinade by boiling water with oil, vinegar, black pepper, coarse salt and sugar.
Stir the vegetables, transfer to a saucepan, pour hot marinade and simmer for ten minutes.
Arrange the salad from the jar and sterilize as described above.
Cork, cool and put into storage in a dark, rather cold place.
Cheese and Garlic Salad
Salad with garlic, cheese and eggplants "Italian morning" has an original taste and can replenish the treasury of recipes of any hostess. Eggplant will give the dish sophistication, cheese - spicy, and garlic and herbs - a wonderful aroma.
Ingredients:
• three large eggplants;
• 150 grams of cheese of hard or semi-hard varieties;
• two cloves of garlic;
• two medium bell peppers;
• five tomatoes;
• one hundred grams of any greens;
• salt;
• a spoonful of oil.
Cooking method:
Peel the eggplants, cut into slices or slices, fry in boiling oil.
Choose fleshy tomatoes, cut into thin enough slices.
Paprika to get rid of seeds and partitions, wash, cut into strips.
Finely chop cilantro, dill, parsley.
Finely grate the cheese, chop the garlic.
Spread the salad in layers, slightly salting each layer.
The first layer is eggplants sprinkled with garlic and cheese.
The second layer is tomatoes and herbs.
Before serving, the salad must be “rest” in the fridge for half an hour.
Salad with cheese and garlic (original)
The original taste is different salad with garlic, cheese and egg. Tenderness and satiety will give the dish pickled green peas, piquancy and freshness - green onions.
Ingredients:
• 300 grams of semi-hard cheese ("Dutch", "Russian", "Estonian", etc.);
• three eggs;
a jar of pickled green peas;
• three cloves of garlic;
• one hundred grams of green onions;
• half cup mayonnaise;
• salt.
Cooking method:
Cut the cheese into thin slices or straws.
Grind the egg into cubes.
Chop the onion very finely.
Grate the garlic.
Mix all the ingredients by adding half a can of green peas (or the whole jar if you want), mayonnaise, and salt.
Stir, put in a salad bowl and serve immediately.
Tomato Salad with Garlic
The simplest salad can be made from tomatoes and garlic, simply by combining them and seasoning it with mayonnaise. If the salad with garlic and tomatoes is filled with fragrant unrefined sunflower oil, you will get a dish called "Kuban Sun". A more satisfying version of this dish will turn out if you add a little cheese. The number of ingredients can be arbitrarily changed.
Ingredients:
• five medium ripe tomatoes;
• one hundred grams of Gouda cheese;
• two cloves of garlic;
• two spoons of mayonnaise;
• salt.
Cooking method:
Cut tomatoes into cubes or "garlic".
Peel and chop the garlic.
Coarsely grate the cheese.
Mix everything, add a little salt, season with mayonnaise and serve immediately.
Tomato salad with garlic (light)
An easier option is obtained if you replace the mayonnaise with sour cream, and the cheese with seasonal herbs. Such a garlic salad will be surprisingly good with meat or pasta.
Ingredients:
• four tomatoes;
• three cloves of garlic;
• a bunch of favorite greens;
• one hundred grams of sour cream;
• salt.
Cooking method:
Wash the fleshy tomatoes, cut them into slices or slices as desired.
Finely chopped washed and dried greens and pour into tomatoes.
Finely chop or grate the garlic, add to the salad bowl.
Mix everything, season with sour cream and immediately send to the table.
Beetroot salad with garlic
A delicious and healthy salad can be made from garlic, beets, walnuts and prunes. Salad with garlic and beetroot "Vitamin bomb" can be fed to their home or served for the holiday table.
Ingredients:
• two large boiled beets;
• two cloves of garlic;
• five prune stuff;
• a third of a glass of peeled walnuts;
• two spoons of mayonnaise.
Cooking method:
The boiled beets are grated large or medium, can be finely chopped.
Prune completely pour boiling water. It should steam out an hour or two. Drain the water, finely chop the swollen prunes.
Grind walnuts in a mortar or rolling pin.
Combine all ingredients and chopped garlic, mix.
Season the salad with mayonnaise and serve.
Beetroot salad with garlic (classic)
A classic salad with garlic and beets is prepared in just a minute. If you replace the purchased mayonnaise with sour cream or homemade mayonnaise sauce without vinegar, then you can offer this salad to children.
Ingredients:
• two beets;
• two cloves of garlic;
• one hundred grams of cheese;
• two spoons of mayonnaise;
• salt.
Cooking method:
Bake washed beets in foil at a temperature of 200 degrees. Cooking time depends on the size of the root. Another option is to simply cook the beets in water or cook in a double boiler.
Peel the cooked beets, grate small or medium.
Chop the garlic.
Grate the cheese.
Mix the beets, cheese and garlic, add the essence, season with mayonnaise.
Carrot Salad with Garlic
Fresh and light salad with a subtle nutty note is obtained from garlic and carrots. He looks very festive on the festive table.
Ingredients:
• three carrots;
• two cloves of garlic;
• six walnuts;
• two tablespoons of mayonnaise;
• salt.
Cooking method:
Dry the nuts in the oven, grind in a mortar or grind with a rolling pin.
Peel and grate the carrots finely.
Mix carrots, nuts, chopped garlic, add a little salt, add mayonnaise.
When serving, you can garnish with nuts.
Carrot Salad with Garlic (Hearty)
A more substantial version of the salad with garlic and carrots "Amber spray" will delight with a spicy note of ginger and thyme. Dry mustard powder gives a sharper taste, refreshing sourness - natural lemon juice.
Ingredients:
• two medium carrots;
• three cloves of garlic;
• one egg;
• four tablespoons of sunflower oil;
• half a lemon;
• half a teaspoon of ginger powder;
• half a spoon of dry mustard powder and black pepper;
• dried thyme or basil;
• a pinch of sugar and salt
Cooking method:
Finely grate carrots and garlic.
Squeeze out a spoonful of lemon juice.
Prepare salad dressing. Beat the egg with a mixer, pouring a drop of vegetable oil in a drop. Without stopping beating, add lemon juice, sugar, pepper, ginger and thyme, mustard powder. When the sauce becomes uniform, stop whipping.
Mix carrots with garlic, salt a little, season with cooked sauce.
Eggplant Salad with Garlic
Eggplants and garlic are good not only in the form of winter blanks. Of these, you can make a quick salad, which is sure to love the whole family. Serve garlic and eggplant salad with rice, meat or baked vegetables.
Ingredients:
• four eggplants;
• half a glass of peeled garlic;
• a few peas allspice (can be removed from the recipe);
• Bay leaf;
• half a cup of vegetable oil;
• as much vinegar 9%;
• tablespoon of sugar;
• a teaspoon of salt;
• glass of water.
Cooking method:
Cut the washed eggplant into small slices, salt and set aside for twenty minutes. Salt neutralizes eggplant bitterness and causes excess moisture to separate.
Prepare the marinade by adding vinegar, sunflower oil, sugar, spices and salt to boiled water. If desired, cloves can be added to the marinade. After one or two minutes of boiling, the marinade should be removed from the heat.
Chop the garlic.
Wash the eggplants, dry them on a paper napkin and fry them quickly on a hot frying pan.
Mix the fried eggplants with garlic, pour the marinade and leave until everything is cool.
Drain the liquid, decorate the salad with herbs and thin onion rings.
Eggplant salad with garlic (with sweet pepper)
A more interesting taste of salad with garlic and cormorants is obtained by adding to it Bulgarian pepper and tomatoes. A juicy, savory dish can be offered to guests.
Ingredients:
• three eggplants;
• two tomatoes;
• two bell peppers;
• one medium onion;
• spoon of vinegar;
• two cloves of garlic;
• half a spoonful of sugar;
• salt pepper;
• oil for the pan.
Cooking method:
Peppers of different colors (if possible) cut into thin strips.
Dense fleshy tomatoes cut into thin half rings.
Onion cut into transparent rings. If possible, replace regular shallots with shallots.
Eggplants thinly cut into half rings or straws, salt and leave for half an hour to make juice stand out.
Drain the juice, dry the eggplants and quickly fry them in oil.
Put eggplant on a napkin to get rid of excess moisture and fat.
Mix all the vegetables in a deep salad bowl, season with pepper, vinegar, sugar and salt.
Garnish with finely chopped seasonal greens and serve immediately.
Potato salad with garlic
Unusual taste has a hearty spicy salad with garlic, potatoes and apples. The best recipe for making the original vinaigrette is simply not to be found.
Ingredients:
• two potatoes;
• one hundred grams of sauerkraut;
• one hundred grams of salted or pickled mushrooms;
• one beetroot;
• five prunes;
• two salted cucumbers;
• one sour apple;
• five cloves of garlic;
• favorite greens (parsley, cilantro);
• salt and pepper;
• dressing for dressing.
Cooking method:
Cook potatoes and beets, finely chop into cubes.
Grind mushrooms and cucumbers.
Soaked in boiling water prunes finely chopped with a knife.
Peel the apple from the skin, seeds, core, finely cut into cubes or strips.
Pass the garlic through a press or chop with a knife.
Prepare a light sauce from sour cream and mayonnaise.
Mix all the ingredients, dress with sauce, garnish with dill, parsley and serve in portioned vases.
Garlic squash salad
Fans of bold experiments and unusual dishes can prepare the Original salad. The most common zucchini in combination with white wine, egg and salami is able to pleasantly surprise and delight with truly original taste.
Ingredients:
• half a large zucchini;
• medium onion;
• three cloves of garlic;
• two tablespoons of oil;
• half a cup of dry white wine;
• 150 grams of salami;
• four eggs;
• salt and pepper.
Cooking method:
Peel the zucchini half of the peel, inner fibers and seeds, cut into small cubes.
Chop onions and garlic.
Put the vegetables in a well-heated pan, fry for a few minutes, then pour the wine and simmer until the liquid evaporates.
Boil eggs, peel and cut into large rings.
Cut salami into straws.
Salt the cooked vegetables, put into the dish, decorate with egg and salami on top.
Garlic Salad - Tips and Tricks
- All salads on the basis of cheese should be sent to the refrigerator for half an hour. This dish will get tastier.
- Any salad with vegetables, cheese and garlic can and should be supplemented with new ingredients: crackers, pickles, olives, nuts.
- The salad benefits from an interesting serving. Cheese-based dishes look great in tartlets and are very tasty in pancakes. They can stuff eggs or tomatoes. Such a dish will acquire a special charm.
- A more interesting taste is obtained in salads with garlic and baked vegetables. It is not necessary to fry eggplants, weighting the salad fat. Vegetables can be baked in the oven.
