Cheesy Garlic Jewish Salad

Hearty, with a spicy kick, in a hurry! Jewish salad with melted cheese and garlic can be served in a salad bowl or filled into tartlets. It is prepared in a matter of minutes from simple and budget products. For everyday menus and large feasts.
cook time: 25 min
Hazel Farrow
Cheesy Garlic Jewish Salad

Nutrition Facts (per serving)

253
Calories
29g
Fat
3g
Carbs
12g
Protein

Ingredients (3 portions)

Basic:

Garlic 2 clove
Salt to taste
Eggs (large (4 small) 3 pc
Carrot (small) 1 pc
Mayonnaise 3 tbsp
Processed cheese (cheesecakes "Friendship" or "Yantar") 200 g
Ground pepper mixture (pinch) 1 g

Recipe instructions

Step 1

Step 1
How to make a Jewish salad with melted cheese and garlic? First, prepare the necessary ingredients. Take large, selected eggs. If the eggs are small, it is better to take 4 pieces. I have category 1 eggs. Processed cheeses are needed not soft, but hard, in small briquettes such as “Druzhba”, “Yantar”. If you don’t find such cheese curds, you can replace them with processed sausage cheese — it is sold everywhere.

Step 2

Step 2
Grate the processed cheese on a medium or coarse grater. To make it easier to grate the cheeses and not spread them all over the grater, they must first be cooled in the freezer for 20 minutes. You can replace processed cheese with any other cheese to your liking.

Step 3

Step 3
Hard-boil the eggs (about 10 minutes after boiling), cool, peel and grate.

Step 4

Step 4
Peel a small carrot and grate it. The finer you grate the carrots, the more tender the salad will be. You can replace raw carrots with boiled ones. This salad can be prepared without carrots.

Step 5

Step 5
In a salad bowl, combine grated eggs, cheese, carrots, pressed garlic, salt and pepper.

Step 6

Step 6
Season the salad with mayonnaise and mix. You can adjust the consistency of the snack to your liking. If the mass turns out to be dry, add a little more mayonnaise to it. Before serving, place the salad in the refrigerator for 30 minutes.

Step 7

Step 7
Garnish the salad with fresh herbs and serve. Store leftover salad in an airtight container in the refrigerator for up to 3 days. Bon appetit!

Additional rubrics

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