Salad Platter

Maria KostoffMaria Kostoff
Chef Assistant
2721023
Salad Platter
30/04/2013
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Preparation
20 min.
Тotal
20 min.
Servings
4
"When your heart is huge and your home filled with lots of friends - this Salad Platter is the right choice."

Ingredients

  • caviar - 2/3 cup (150 g) ready beaten
  • eggplant - 5.5 oz (150 g) appetizer
  • mayonnaise - 2/5 cup (100 grams) mixed with clove, or pressed garlic
  • chillies - 6 - 8 from the jar
  • crab rolls - marinated 7 oz (200g) (sold in fish stores)
  • lettuce - 1 head
  • tomatoes - 1 - 2
  • cucumbers - 1 small
  • olives - 15
  • lemons - 2 - 3 slices for decoration
  • cheese - 9 oz (250 g) cow milk
  • spices - optional
  • olive oil
  • vinegar
measures

How to make

This salad is actually not a culinary masterpiece, but a great idea for a platter that goes great with brandy and warms the stomach in winter evenings.

Slice the vegetables thinly and wilt the lettuce. Put broken lettuce in a large flat dish.

Distribute caviar, the eggplant appetizer and mayonnaise with garlic – in piles around the plate.

Between them, distribute chopped tomatoes, cucumbers, olives and hot peppers together from a jar pickled seafood, in 2 places.

Put a slice of lemon on each sauce and finally put the cheese on the. Sprinkle with a little olive oil and vinegar, sprinkle with a few pinches of salt, oregano as desired and eat with friends. Enjoy!

Rating

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