Jewish salad with melted cheese and garlic

3 servings
25 min

How do you 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 raw materials are needed not soft, but hard, in small briquettes such as & quot; Friendship & quot;, & quot; Amber & quot;. If you have not found such raw materials, you can replace them with melted sausage cheese - it is sold everywhere.

Grate melted raw materials on a medium or large grater. To make the cheeses more convenient to rub and they do not spread throughout the grater, they need to be cooled in the freezer for 20 minutes. Processed raw materials can be replaced with any other cheese to your liking.

Boil the eggs hard (about 10 minutes after boiling), cool, peel and grate over a coarse grater.

Peel and grate the small carrot. The finer the carrots are grated, the more delicate the salad will turn out. Raw carrots can be replaced with boiled carrots. Such a salad can be prepared without carrots.

In a salad bowl, combine grated eggs, cheeses, carrots, garlic, salt and pepper passed through the press.

Season the salad with mayonnaise and stir. The consistency of the snack can be adjusted to your liking. If the mass is dry, add some more mayonnaise to it. Put the salad in the fridge for 30 minutes before serving.

Garnish the salad with fresh greens and serve. Store the remaining lettuce in a sealed container in the refrigerator for no longer than 3 days. Enjoy your meal!